Introduction

It’s late Spring which means vibrant, leafy greens are in abundance thanks to cooler nights and we’re starting to see the dawn of a delicious fruit and veggie-packed season, Summer!

Juicy, sweet and hydrating (bonus!) this salad is sure to please everyone at the table!

To make this a complete meal - add your favorite protein.

Servings: 6 Prep Time: 20 mins Serving Size: 1/2 cup Cook Time: 0 mins

Ingredients

½ cup red-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup olive oil
5 cups cubed seedless watermelon
1 English cucumber, chopped
6 ounces feta cheese, cut into ¾-inch cubes
½ cup thinly sliced red onion
2 tablespoons chopped fresh mint

Nutrition Profile

Calories: 219

Fat: 16g Protein: 5g Carbs: 15g Fiber: 1g Sugar: 12g

Cholesterol: 25mg Sodium: 362mg

Notes

Want to add some fibrous carbs? Just add some arugula or spinach!

Directions

Whisk vinegar, salt and pepper in a small bowl; gradually whisk in oil until completely incorporated.

Combine watermelon, cucumber, and onion in a large bowl. Gently stir in ½ cup of the vinaigrette. Refrigerate for at least 20 minutes or up to 2 hours.

Just before serving, gently stir in mint; serve with the remaining vinaigrette and feta on the side.

*To make ahead: Prepare through Step 2 and refrigerate for up to 2 hours.

We recommend serving this with the feta on the side to allow yourself to portion correctly.