Low Carb Greek Feta & Watermelon Salad
Servings: 2 people
This colourful, keto-friendly summer salad is an explosion of refreshing flavours.
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Ingredients
- 200 g feta cheese - cubed
- 250 g watermelon - peeled, cut into small 2-3cm cubes, net weight
- 1 English cucumber - 200g unpeeled, cut into small 2-3 cm cubes
- 50 g watercress
- 40 g Kalamata olives - about 14, pitted, cut into halves
- 16 leaves mint
- 1 lime - 40ml, juice
- 30 g extra virgin olive oil - 2 TBSP (U.S. option HERE)
- 1 pinch fine himalayan pink salt - generous pinch (U.S. option HERE)
Optional - if your watermelon turns out to be tasteless or you prefer a sweeter overall salad
- 1 drizzle sugar free syrup - optional(U.S. option HERE)
Instructions
- Prepare the vinaigrette first, by combining extra virgin olive oil, lime juice and Himalayan salt. Add a drizzle of sugar-free syrup if your watermelon is tasteless or you prefer a sweeter salad (entirely optional).1 lime, 30 g extra virgin olive oil, 1 pinch fine himalayan pink salt, 1 drizzle sugar free syrup
- Wash, top, tail, weigh and dice the cucumber (no need to peel English cucumber, other varieties may need their waxy skin removed). If your cucumber has seeded, slice away the core and discard it.1 English cucumber
- Cut the pitted Kalamata olives into halves. Then, tear the mint leaves to shreds by hand (don't use scissors or a knife for this as the cut edges will oxidise very quickly).40 g Kalamata olives, 16 leaves mint
- Cut the Greek Feta cheese block into small cubes.200 g feta cheese
- Top and tail the watermelon, place it cut-side down for stability and cut a thin slice. Remove the skin and any black seeds and weigh the flesh. Cut another slice or two (depending on the size of your watermelon). Once you have weighed enough flesh, cut it into to 2cm (roughly) cubes.250 g watermelon
- Finally, combine your cut ingredients with the watercress and drizzle with the vinaigrette.50 g watercress
- Give it a quick toss and serve it immediately, or let your commensals do it.
Notes
With default servings selected, this recipe makes 2 portions.
The vinaigrette can be mixed a day ahead if you want to save time.
Always cut the watermelon last, as the pulp will release liquid if sitting too long.
Serve this salad immediately. The longer it's left, the more soup-y it will become, as both cucumber and watermelon release juice.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1portion | Calories: 468kcal | Carbohydrates: 7.5g | Protein: 18g | Fat: 41g
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