- 6 cups cubed, seeded watermelon
- 1/4 cup grapeseed oil
- 1 cup chopped scallions
- 2 tablespoons sliced jalapeno peppers
- salt and ground black pepper to taste
- 1 tablespoon chopped fresh parsley
- Place watermelon in a large bowl.
- Heat grapeseed oil in a skillet over low heat; cook and stir scallions and jalapeno peppers until fragrant and warmed, 1 to 2 minutes. Spoon scallion mixture over watermelon; season with salt and pepper and toss to coat. Sprinkle parsley over salad.