Watermelon Salad with Feta, Basil and Mint

Ingredients

  • 1 medium shallot, peeled and thinly sliced
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon honey
  • 1 teaspoon Tajin, or your favorite chili-lime seasoning
  • 1 Tablespoon extra virgin olive oil
  • 7 cups of seedless watermelon, peeled and cut into about 1 1/2-inch cubes
  • 1/2 English cucumber, partially peeled
  • 1 cup cherry tomatoes, cut in half
  • 2 ounces feta cheese, crumbled
  • 1/4 cup fresh mint leaves, washed, dried and torn or lightly chopped
  • 1/4 cup fresh basil leaves, washed, dried and torn or lightly chopped
  • a dash of salt and extra Tajin, as desired

Preparation

  1. Fill a small bowl with ice water. Place the sliced shallot into the ice water, breaking up the slices into little rings or half circles. Set aside.
  2. In another fairly small bowl - stir together the lime juice, honey, Tajin and olive oil. Set aside.
  3. Arrange the watermelon on a large plate or platter. Cut the cucumber in half lengthwise and then into 1/8th inch half moon slices and scatter over the watermelon. Top with the cherry tomato halves and the feta cheese. Drain the shallots and place on paper towels to blot excess water. Scatter those over too. (If making ahead - refrigerate for a few hours without dressing or herbs). Pour dressing over just before serving and top with the basil and mint. Sprinkle an extra dash of Tajin, if desired. ENJOY!!

Categories

  • Appetizer
  • Lunch
  • Salad
  • Side Dish
  • Snack
  • Fruit
  • Vegetable
  • Gluten Free
  • Quick and Easy
  • Vegetarian
  • MHealthy

Nutrition Information

Serving Size
1 1/2 cups
Serves
6
Calories
114.00
Total Fat (g)
5.00
Saturated Fat (g)
1.70
Sodium (mg)
245.00
Total Carbohydrates (g)
16.50
Dietary Fiber (g)
1.40
Protein (g)
3.20