Blog
Mar 17
watermelon and fetta salad

Week 18 – Watermelon and Fetta Salad

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  • PREP TIME: 15 mins
  • COOK TIME: 0 mins
  • SERVINGS: 6 servings
  • CALORIES PER SERVING: 210

Ingredients

  • 1/2 cup red onion
  • 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
  • A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any)
  • 1/2 cup feta cheese
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh coriander
  • Cumin

Method

  1. Chop your red onion and juice your limes.
  2. Soak the chopped red onion in the lime juice while you are prepping the other ingredients, (about 10 minutes).
  3. De-seed and chop your watermelon into 3cm chunks. Crumble fetta into a small bowl. Chop mint, coriander and parsley.
  4. Gently combine all ingredients into a large serving bowl. Add  a pinch of cumin to taste if you like.
  5. Serve immediately. Salad will get soggy if kept overnight.

 

NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.