Dinner at the Zoo · by Sara Welch★ 5.0 (108)
Watermelon Salad with Feta and Cucumber
NUTRITION · PER SERVING11M COOK
CAL 8%·PRO 6%
CARBS 11G26% OF CAL
1G FIBER8G SUGAR2G OTHER
FAT 13G72% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing summer salad combining watermelon, cucumber, and crumbled feta with a lime dressing. The sweetness of the melon contrasts beautifully with the salty cheese and bright citrus. Perfect as a light side dish for warm-weather meals.
sidemediterraneansaladgluten freevegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups watermelon (cubed or balled)
- 1 1/2 cups sliced cucumber (peeled and seeds removed)
- 2 tablespoons mint (thinly sliced or small mint leaves)
- 1/3 cup feta cheese (crumbled)
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- salt and pepper to taste
At a glance
PER SERVING · TIME 11M
CAL 8%·PRO 6%
CARBS 11G26% OF CAL
1G FIBER8G SUGAR2G OTHER
FAT 13G72% OF CAL
3G SAT10G 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
- 1m
- Sodium
- 339mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 221mg
- Calcium
- 83mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 339MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.