Watermelon Rind, Carrot and Pineapple Slaw

While half of some fruits are tossed when you throw away the seeds or the peel, all of the watermelon can be used. Save your rinds and make this yummy slaw. Besides, the rind is packed with citrulline and arginine, two compounds that aid in healthy blood flow!

Recipe Ingredients:

Dressing:
1/4 cup fat-free, plain Greek yogurt
1/4 cup low-fat sour cream
1 1/2 tablespoons stone-ground mustard
1 tablespoon apple cider vinegar
4 teaspoons fresh lemon juice
1 tablespoon granulated sugar
1 teaspoon poppy seeds
2 teaspoons olive oil
Salt and ground black pepper to taste

Slaw:
4 cups grated watermelon rind with fruit and green peel removed
1 cup grated carrot
1 1/2 cups diced fresh pineapple

Cooking Directions:

1. In a small bowl, blend dressing thoroughly. Set aside.
2. Place watermelon rind on several layers of paper towels to soak up excess fluid.
3. In a medium-sized bowl, place dressing, rind, carrot, and pineapple and toss to thoroughly coat. Serve.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 122; Total Fat: 4g; Saturated Fat: 1g; Fiber: 3g.

Recipe and photograph courtesy of the National Watermelon Promotion Board.