Watermelon salad (summer salad favorite)

Ingredients

• 4 cups Watermelon (seedless, cut into bite‑size cubes)
• 1 whole Lemon (zest peeled and finely diced; juice for dressing)
• 2 tablespoons Fresh Mint Leaves (finely chopped)
• 2 tablespoons Extra Virgin Olive Oil (good quality, cold‑pressed)
• 1 teaspoon Sea Salt (or to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/4 cup Feta Cheese (crumbled; can use non‑dairy feta for vegan version)
• 2 tablespoons Pistachio Nuts (roughly chopped; optional, toasted for extra flavor)
• 1 teaspoon Lemon Peel (extra for garnish) (finely diced, from the remaining half of the lemon)

Instructions

1. Prepare the Watermelon

   Place the watermelon on its cut side, slice off the rind with a sharp knife, then cut the flesh into slices, sticks, and finally bite‑size cubes.

   Time: PT7M

2. Dice Lemon Peel

   Using the same knife, finely dice the zest from half of the lemon (avoid the white pith).

   Time: PT2M

3. Combine Base Ingredients

   Transfer the watermelon cubes to a large mixing bowl, add half of the diced lemon peel, a drizzle of extra‑virgin olive oil, a pinch of salt, a pinch of black pepper, and a generous squeeze of lemon juice.

   Time: PT3M

4. Add Fresh Herbs

   Stir in the chopped mint leaves and gently toss to coat the watermelon evenly.

   Time: PT1M

5. Plate and Garnish

   Transfer the tossed salad onto a serving platter, then garnish with the remaining lemon peel, crumbled feta (or non‑dairy feta), chopped pistachios, and a few extra mint leaves.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3g

Carbohydrates

15g

Fat

7g

Fiber

1g