Watermelon Cucumber Feta Salad
This watermelon cucumber feta salad is fresh, delicious, and very easy to throw together!
Ingredients
- ½ small watermelon cubed (452 g)
- ½ large persian cucumber cubed (338 g)
- ¼ red onion sliced thin (65 g)
- 1 avocado diced (117 g)
- 2 oz fat-free feta 56 g
- Handful of fresh basil chopped (15 g)
- Handful of fresh mint chopped (15 g)
- ¼ cup pistachios chopped (28 g)
- 1 Tbsp white balsamic vinegar (15 g)
- Kosher salt and pepper to taste
Instructions
- Add all ingredients to a large bowl. Sprinkle with at least a few large pinches of kosher salt and some cracked pepper to taste and toss well. Add more salt and pepper if needed.
- Pour into a smaller bowl for better presentation and top with extra crushed pistachios and whole leaves of mint for garnish.
Notes
- I love this salad when you want to serve something more interesting and beautiful for guests, or to bring to a party. We love it tossed with arugula but wanted to keep it separate for easier customization. I like to serve it next to a bowl of arugula so you can toss them together if you choose. Add some grilled chicken of course for some added protein!
- Any white balsamic vinegar will work but we love to use a lemon infused vinegar from a local shop called Baker and Olive. If you use plain, white balsamic vinegar, add a drizzle of balsamic glaze for a sweet pop.
- Of course you can sub reduced-fat for full-fat feta and it will just be yummier! You’ll just want to adjust the macros if you’re concerned with that.
- This salad is best served fresh, but without the arugula, we enjoy it out of the fridge for a couple of days, but everything will get more watery.
Nutrition
Serving: 270gFiber: 3.4gCalories: 163kcalFat: 7.9gProtein: 7.2gCarbohydrates: 17.6g
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