Strawberry and Watermelon Salad with Feta, Mint and Honey-Lime Dressing
Make this salad when strawberries are in season and your taste buds will scream, “Summer’s here, baby!”
Note: Please read the cooking tips below before making this salad.
3 cups sliced or chopped strawberries
3 cups cubed seedless watermelon (½-inch cubes)
1 cup peeled, diced English cucumbers
1 cup diced feta cheese (light or regular)
½ cup slivered red onions
1/3 cup chopped fresh mint leaves
2 tbsp olive oil
2 tbsp freshly squeezed lime juice
1 tbsp honey
¼ tsp each sea salt and freshly ground black pepper
Combine all salad ingredients except feta cheese in a large bowl. Mix gently.
Whisk together dressing ingredients in a small bowl or measuring cup. Pour over salad. Mix gently to coat salad with dressing. Add feta cheese and mix again. Serve immediately.
Makes 6 servings (about 1¼ cups each)
Per serving: 149 calories, 7.6 g total fat (2.4 g saturated fat), 5 g protein, 18 g carbohydrates (12 g sugar, 3 g fiber), 6 mg cholesterol, 353 mg sodium
This salad tastes best when prepared right before serving. It doesn’t keep well in the fridge and will become mushy if made in advance. It’s best to dice the feta cheese with a knife rather than crumble it into fine pieces. Tiny pieces of feta (crumbs) make the salad look unattractive. The strawberries and watermelon will stain the feta pink if mixed too far in advance. Soak the red onion slivers for 10 minutes in ice-cold water to reduce their “sharpness.” Don’t like cucumbers? Try diced honeydew melon.