How to make a Watermelon, spinach & feta salad

Ingredients

• 2 cups Baby Spinach (washed and patted dry)
• 2 cups Arugula (washed and patted dry)
• 1 medium Cucumber (peeled if desired, diced into 1/4‑inch cubes)
• 1/2 small Yellow Watermelon (seedless, cut into bite‑size cubes (about 3 cups))
• 1 cup Feta Cheese (crumbled)
• 2 tablespoons Fresh Mint Leaves (chopped finely)
• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 1 large Lime (juiced; massage the fruit before cutting to release juice)
• 0.3 teaspoon Sea Salt (less than ½ tsp because feta is salty)

Instructions

1. Wash Greens and Produce

   Rinse the baby spinach, arugula, cucumber, mint, and lime under cold running water. Pat dry with a clean kitchen towel or salad spinner.

   Time: PT2M

2. Cut Watermelon

   Place the half of the small yellow watermelon on the cutting board. Slice it into bite‑size cubes (about 1‑inch pieces). You should end up with roughly 3 cups.

   Time: PT5M

3. Dice Cucumber

   Trim the ends off the cucumber, then cut into 1/4‑inch cubes.

   Time: PT3M

4. Chop Mint

   Strip the mint leaves from the stems and finely chop them.

   Time: PT2M

5. Crumble Feta

   Take the feta cheese block and crumble it into the mixing bowl using your hands or a fork.

   Time: PT1M

6. Make Lime‑Mint Dressing

   In a small bowl, whisk together 3 Tbsp olive oil, the juice of the massaged lime, chopped mint, and 0.3 tsp sea salt until emulsified.

   Time: PT2M

7. Combine All Ingredients

   Add the diced cucumber, watermelon cubes, and the washed greens to the mixing bowl with feta. Drizzle the dressing over the salad and toss gently with tongs until everything is evenly coated.

   Time: PT2M

8. Serve

   Transfer the salad to a serving platter or individual plates. Serve immediately for the freshest texture.

   Time: PT0M

Nutrition Facts

Calories

130

Protein

5 g

Carbohydrates

15 g

Fat

9 g

Fiber

2 g