Jo Cooks · by Joanna Cismaru★ 5.0 (1)
Watermelon Salad
NUTRITION · PER SERVING20M COOK
CAL 9%·PRO 9%
CARBS 17G39% OF CAL
2G FIBER0G ADDED11G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 11G58% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright salad of juicy watermelon and cool cucumber tossed with tangy feta, mint, and a lemon vinaigrette. Light and refreshing, it pairs well with grilled meats or stands alone as a summer lunch.
sideamericansaladgluten freevegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups watermelon (seedless, cubed)
- ½ English cucumber (diced)
- ½ cup feta cheese (crumbled)
- ¼ cup fresh mint (roughly chopped)
- ½ small red onion (chopped)
- 2 tablespoons olive oil (extra virgin)
- 2 tablespoons lemon juice (freshly squeezed)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 20M
CAL 9%·PRO 9%
CARBS 17G39% OF CAL
2G FIBER0G ADDED11G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 11G58% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 410mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 320mg
- Calcium
- 126mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 410MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.