Baby Leaf Lettuce with Olives and Watermelon

Name: Baby Leaf Lettuce with Olives and Watermelon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters snipped chives; 59 milliliters flat-leaf parsley leaves; 12 loose cups baby leaf lettuce or 3 heads Bibb lettuce, torn; 2 Tbsps extra-virgin olive oil; 85 grams 1/2 cup pitted Picholine olives, halved; 1 smalls red onion, thinly sliced; 6 servings Salt and freshly ground black pepper; 473 milliliters seedless watermelon chunks (3/4 inch thick); 1 Tbsp Champagne or white wine vinegar

Baby Leaf Lettuce with Olives and Watermelon might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 90 calories, 1g of protein, and 7g of fat per serving. This recipe serves 6. It will be a hit at your Summer event. If you have wine vinegar, flat-leaf parsley leaves, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a blender or food processor, puree 1/2 cup of the watermelon chunks. Strain the juice through a fine sieve into a large bowl. You should have about 2 tablespoons. Discard the solids.

Ingredients you will need

Watermelon