- 2 small seedless watermelons or 1 medium watermelon (about 3 1/2 - 4 pounds)
- 8 sprigs each mint and basil, leaves picked and chiffonaded
- Juice and zest of 2 limes
- 1 tablespoon olive oil
Cut off ends of watermelon and use knife to remove rind. Cut into 1" cubes. Toss watermelon with herbs, lime juice and zest, and olive oil.
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