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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 1530 kcal 76 %
- Fat 75 g 116 %
- Saturated 25 g 126 %
- Carbs 204 g 68 %
- Fiber 14 g 58 %
- Protein 35 g 70 %
- Cholesterol 126 mg 42 %
- Sodium 4661 mg 194 %
- Calcium 894 mg 89 %
- Magnesium 247 mg 59 %
- Potassium 2795 mg 59 %
- Iron 9 mg 51 %
- Zinc 7 mg 60 %
- Phosphorus 842 mg 120 %
- Vitamin A 573 µg 64 %
- Vitamin C 494 mg 548 %
- Thiamin (B1) 1 mg 63 %
- Riboflavin (B2) 2 mg 143 %
- Niacin (B3) 7 mg 47 %
- Vitamin B6 2 mg 156 %
- Folate equivalent (total) 194 µg 49 %
- Vitamin B12 2 µg 100 %
- Vitamin D 1 µg 4 %
- Vitamin E 7 mg 50 %
- Vitamin K 96 µg 80 %
Watermelon, Lychee, Feta, and Basil Salad With Spicy Lemongrass Vinaigrette Recipe
Ingredients
- 1 small shallot, finely minced (about 1 tablespoon
- 1 jalapeño, serrano, or thai bird chili, seeded and finely chopped
- 1 stalk lemongrass, trimmed, bottom 4 inches only, peeled and finely chopped
- 2 teaspoons honey
- 1 teaspoon soy sauce
- 2 teaspoons white wine vinegar
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 quarts diced watermelon (about 1/2-inch dice)
- 1 pound lychees or rambutans, peeled and flesh torn into rough chunks (about 1 1/2 cups lychee pieces)
- 5 ounces crumbled feta cheese
- 1/2 cup roughly chopped basil leaves
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