2 tablespoons rice vinegar
2 ½ teaspoons sugar
2 cups diced seeded watermelon
2 cups diced cucumber
½ cup chopped fresh cilantro
¼ cup unsalted dry-roasted peanuts, toasted (see Tip) and coarsely chopped
Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.
Tip: To toast nuts:
Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
Per serving: 63 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 1 g fiber; 3 mg sodium; 164 mg potassium.
1/2 Carbohydrate Serving Exchanges: 1/2 fruit, 1/2 vegetable, 1/2 fat