Lunch: Watermelon Salad with Mint and Lime Dressing
Recipe by Peggy Knickerbocker Use a combination of yellow and red watermelon to make this summer salad even more colorful. Or substitute ripe honeydew and cantaloupe. For a heartier salad, add a sprinkling of fresh feta; its flavor contrasts beautifully
Ingredients
1 ripe seedless watermelon (8 to 10 cups)
Sea salt
1/4 c. fresh lime juice (about 2 limes)
1/2 c. mint chiffonade
1/2 c. crumbled feta (optional)
Instructions
In a bowl, toss together all ingredients except cheese. Chill until a few minutes before serving; then sprinkle with feta, if desired. Serve immediately.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
