Watermelon and Feta Salad
Watermelon is a good source of lycopene, an antioxidant that may lower risk of developing certain cancers, cardiovascular disease, and macular degeneration. Pair the salad with a few slices of toasted French bread for a light lunch.
SALAD
2 pounds watermelon, rind removed
1 cup Greek feta cheese, crumbled
1 cup fresh mint leaves, cut into a chiffonade (thin strips), or left whole if small
1 cup mixed baby greens
LEMON OLIVE OIL DRESSING
1/4 teaspoon fine sea salt, or to taste
1 tablespoon freshly squeezed lemon juice
1/4 cup extra-virgin olive oil or lemon oil
Cut the watermelon into large chunks. Place an equal amount of melon on each of four chilled dinner plates. (Alternatively, cut the melon into four large circles, each one inch thick and four and a half inches wide, and place one circle on each plate.)
Sprinkle one-quarter of the cheese, mint, and greens on the watermelon.
Then make the dressing: Place the salt and lemon juice in a jar with a lid and shake to blend. Add the oil and shake once more.
Taste for seasoning, then drizzle the dressing over each salad. (The dressing will also keep in the refrigerator for up to three days.)
Serves four.
CALORIES PER SERVING: 270
CARBS: 21 G
PROTEIN: 7 G
FAT: 20 G
Watermelon is a good source of lycopene, an antioxidant that may lower risk of developing certain cancers, cardiovascular disease, and macular degeneration. Pair the salad with a few slices of toasted French bread for a light lunch.
SALAD
2 pounds watermelon, rind removed
1 cup Greek feta cheese, crumbled
1 cup fresh mint leaves, cut into a chiffonade (thin strips), or left whole if small
1 cup mixed baby greens
LEMON OLIVE OIL DRESSING
1/4 teaspoon fine sea salt, or to taste
1 tablespoon freshly squeezed lemon juice
1/4 cup extra-virgin olive oil or lemon oil
Cut the watermelon into large chunks. Place an equal amount of melon on each of four chilled dinner plates. (Alternatively, cut the melon into four large circles, each one inch thick and four and a half inches wide, and place one circle on each plate.)
Sprinkle one-quarter of the cheese, mint, and greens on the watermelon.
Then make the dressing: Place the salt and lemon juice in a jar with a lid and shake to blend. Add the oil and shake once more.
Taste for seasoning, then drizzle the dressing over each salad. (The dressing will also keep in the refrigerator for up to three days.)
Serves four.
CALORIES PER SERVING: 270
CARBS: 21 G
PROTEIN: 7 G
FAT: 20 G
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