WATERMELON FETA SALAD

Ingredients

• 10 cups Watermelon (seeded or seedless, rind removed, cut into 1‑inch cubes)
• 1 piece English Cucumber (sliced into half‑moon pieces)
• 0.25 cup Red Onion (thinly sliced, optional)
• 0.5 cup Fresh Mint Leaves (loosely packed, chopped)
• 0.25 cup Fresh Basil Leaves (loosely packed, chopped)
• 0.25 cup Extra Virgin Olive Oil (high quality)
• 1 tablespoon Raw Honey (raw, unfiltered)
• 1 tablespoon Lime Zest (zest of 2‑3 limes)
• 3 tablespoons Fresh Lime Juice (about 3 limes, freshly squeezed)
• 0.5 teaspoon Sea Salt (fine sea salt)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 cup Feta Cheese (crumbled; can use dairy‑free cheese crumbles)

Instructions

1. Cube the Watermelon

   Remove the rind, discard as many black seeds as possible, and cut the flesh into roughly 1‑inch cubes. Measure out about 10 cups.

   Time: PT5M

2. Slice the Cucumber

   Trim the ends, slice the cucumber into rounds, then cut each round in half to create half‑moon pieces.

   Time: PT2M

3. Prepare Red Onion (Optional)

   Thinly slice about 1/4 cup of red onion for extra crunch and a mild bite.

   Time: PT2M

4. Chop Fresh Herbs

   Roughly chop 1/2 cup mint leaves and 1/4 cup basil leaves.

   Time: PT3M

5. Make Honey‑Lime Dressing

   In a small bowl, whisk together 1/4 cup extra virgin olive oil, 1 tbsp raw honey, 1 tbsp lime zest, 3 tbsp fresh lime juice, 1/2 tsp sea salt, and 1/4 tsp black pepper until emulsified.

   Time: PT5M

6. Combine Salad Ingredients

   In the large mixing bowl, gently toss the cubed watermelon, cucumber halves, sliced red onion (if using), mint, and basil.

   Time: PT3M

7. Dress and Finish

   Pour the honey‑lime dressing over the salad and toss until everything is evenly coated. Finally, fold in 1 cup crumbled feta cheese.

   Time: PT2M

Nutrition Facts

Calories

355

Protein

9g

Carbohydrates

30g

Fat

22g

Fiber

2g