Juicy watermelon is the pièce de résistance in this salty side salad. Perfect served with barbecued fish or chicken.
Ingredients
- 650g seedless watermelon, rind removed
- 1 Lebanese cucumber, ends trimmed
- 1/4 red onion
- 55g (1/3 cup) pitted kalamata olives
- 1/2 cup torn fresh mint leaves
- 100g feta, crumbled
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
Method
- Step 1Cut watermelon, cucumber, onion and olives into 1cm-thick pieces. Place in a large bowl. Season with salt and pepper. Add mint and fetta and gently toss to combine.
- Step 2Combine oil and vinegar in a bowl. Pour dressing over salad. Divide among serving plates and serve with barbecued fish or chicken.
Nutrition
595 kj
Energy
10g
Fat Total
4.5g
Saturated Fat
1.5g
Fibre
5.5g
Protein
7g
Carbs (total)
All nutrition values are per serve
Notes
For a cool cocktail, blend chopped watermelon, white rum, grenadine and ice until smooth. Try this refreshing snack for the kids. Dip pieces of watermelon and banana in fresh orange juice then roll in desiccated coconut to coat.
- Author: Gemma Luongo
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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