Watermelon Salad

Ingredients

• 4 cups Seedless Watermelon (cut into bite‑size cubes)
• 1 large Cucumber (seedless or hot‑house, sliced into half‑moons)
• 2 cups Arugula (washed and dried)
• 1 small Shallot (peeled and thinly sliced)
• 1/2 cup Feta Cheese (cut into cubes; can crumble if preferred)
• 2 tablespoons Fresh Mint Leaves (small leaves, torn)
• 2 tablespoons Extra Virgin Olive Oil (room temperature)
• 1 tablespoon Honey (light honey preferred)
• 1 large Lime (zest and juice)
• 1/2 teaspoon Sea Salt (or to taste)
• 1/4 teaspoon Freshly Cracked Black Pepper (or to taste)

Instructions

1. Make the Lime‑Honey Vinaigrette

   In a small bowl whisk together olive oil, honey, lime zest, lime juice, sea salt, and black pepper until the mixture is emulsified.

   Time: PT5M

2. Cube the Watermelon

   Cut the seedless watermelon in half, remove the rind, then slice into planks and cut those into bite‑size cubes.

   Time: PT5M

3. Prepare the Cucumber

   Slice the cucumber into half‑moon pieces; if the cucumber has many seeds, scoop them out with a spoon.

   Time: PT3M

4. Slice the Shallot

   Peel the shallot and slice it thinly into rings.

   Time: PT2M

5. Prep the Greens and Mint

   Rinse arugula and mint leaves, spin dry, then tear mint leaves into small pieces.

   Time: PT2M

6. Cube the Feta

   Cut the feta cheese into small cubes rather than crumbling for a pleasing texture.

   Time: PT2M

7. Assemble and Toss the Salad

   In the large mixing bowl combine watermelon cubes, cucumber, arugula, shallot, feta, and mint. Drizzle the vinaigrette over the top and gently toss until everything is lightly coated.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

6 g

Fiber

2 g