A delicious watermelon salad

Ingredients

• 2 cups Watermelon (seedless, cubed)
• 1 medium Kirby Cucumber (peeled if skin is thick, diced)
• 2 tablespoons Fresh Mint Leaves (loosely packed, chopped)
• 2 tablespoons Fresh Parsley (flat‑leaf, chopped)
• 2 tablespoons Fresh Chives (thinly sliced)
• 1 small Jalapeño Pepper (thinly sliced, seeds removed for less heat)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 tablespoon Extra‑Virgin Olive Oil (good quality)
• 1 pinch Kosher Salt (to taste)
• 0.25 cup Feta Cheese (crumbled; can freeze and shave for a "snow" effect)

Instructions

1. Prepare the Fruit and Vegetables

   Dice the seedless watermelon into 1‑inch cubes and place in a large bowl. Peel (if needed) and dice the Kirby cucumber into similar sized pieces and add to the bowl.

   Time: PT5M

2. Chop Fresh Herbs and Jalapeño

   Finely chop the mint, parsley, and chives. Thinly slice the jalapeño, discarding seeds if you prefer less heat. Add all herbs and jalapeño to the bowl with the fruit.

   Time: PT4M

3. Make the Dressing

   In a small measuring cup, combine the freshly squeezed lemon juice, olive oil, and a pinch of kosher salt. Whisk briefly to emulsify.

   Time: PT2M

4. Combine and Toss

   Pour the dressing over the watermelon‑cucumber mixture. Gently toss with a wooden spoon or salad tongs until everything is evenly coated.

   Time: PT2M

5. Add Feta and Rest

   Scatter the crumbled feta over the top. If you prefer a snowy presentation, grate frozen feta using a micro‑plane. Let the salad sit for 5 minutes to allow flavors to meld, then serve.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

12 g

Fat

7 g

Fiber

2 g