Watermelon-Cucumber Salad
Prep: 15 minutes
Cook: 4 minutes • Serves: 4
1/4 cup sliced almonds
2 tablespoons fresh lime juice
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh mint
1 teaspoon grapeseed oil
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 cups cubed watermelon
1 cup chopped cucumber
3-1/2 tablespoons crumbled reduced fat feta cheese
2 tablespoons fresh lime juice
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh mint
1 teaspoon grapeseed oil
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 cups cubed watermelon
1 cup chopped cucumber
3-1/2 tablespoons crumbled reduced fat feta cheese
1.In large skillet, toast almonds over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2.In large bowl, whisk lime juice, basil, mint, oil, honey, salt and pepper; fold in watermelon and cucumber. Makes about 3 cups.
3.Serve salad sprinkled with cheese and almonds.
Approximate nutritional values per serving (3/4 cup):
133 Calories, 8g Fat (1g Saturated), 4mg Cholesterol,
223mg Sodium, 11g Carbohydrates, 1g Fiber, 4g Protein