Watermelon, Feta and Cashew Salad recipe

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Ingredients

1 small ripe seedless watermelon
1 head Bibb or Boston lettuce
4 ounces feta cheese
½ cup toasted cashews
¼ cup rice vinegar
¼ cup olive oil
salt and pepper to taste
2 tablespoons Fresh mint or basil leaves

Nutrition Info

200.1 calories
carbohydrate: 16.7 g
cholesterol: 12.6 mg
fat: 14 g
fiber: 1.2 g
protein: 4.7 g
saturatedFat: 3.9 g
servingSize: -
sodium: 235.2 mg
sugar: 11.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Halve watermelon, scoop out balls of melon with a melon baller into a bowl. Separate leaves of lettuce and arrange like cups in a layer on a serving platter. Place melon balls on the lettuce. Crumble feta cheese over the salad and top with toasted cashews.

  2. Whisk rice vinegar, olive oil, salt and pepper together. Drizzle over the salad. Garnish with mint or basil leaves.

Recipe Yield

8 servings

Recipe Note

Inspired by a similar salad I had in a San Francisco cafe, I came up with my version of this amazing combination of sweet, salty, juicy, creamy, crunchy, and mmmm.

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