2 pounds of watermelon, rind removed cut into squares
1 cup Greek feta cheese, crumbled
1 cup fresh mint leaves, cut into thin strips, or left whole
1 cup mixed baby greens
Lemon Olive Oil Dressing
1/4 teaspoon fine sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup extra- virgin olive oil
Cut the watermelon into large chunks. Place melon onto plate. Sprinkle the cheese, mint, and greens on the watermelon. Then make the dressing: Place sea salt and lemon juice in a jar with a lid and shake to blend. Add the oil and shake once more. Taste for seasoning, then add the dressing to the salad. The dressing will keep up to three days in the refrigerator. Serves four.
Calories per serving: 270 Carbs: 21g Protein: 7g Fat: 20g
Watermelon is a good source of lycopene, an antioxidant that may lower risk of developing certain types of cancer, cadiovascular disease, and macular degeneration. Pair the salad with a few slices of toasted French bread for lunch.
Recipe provided by Patricia Wells