All recipes · Lunch · confidence: high

Watermelon Mediterranean Salad

Name: Watermelon Mediterranean Salad
Ingredients: 684 g watermelon, raw; 113 g blueberries, raw; 113 g raspberries, raw; 10 g fresh mint, raw; 44 g lime juice, as sold; 128 g feta cheese, as sold; 14 g olive oil, as sold; 0.8 g salt, dry; 12 g Tajín chile-lime seasoning, as sold; 52 g pistachios, dry roasted

275 kcal9 g protein26.4 g carbs16.7 g fat4 servings

Ingredients (raw weights)

684 g watermelon, raw
113 g blueberries, raw
113 g raspberries, raw
10 g fresh mint, raw
44 g lime juice, as sold
128 g feta cheese, as sold
14 g olive oil, as sold
0.8 g salt, dry
12 g Tajín chile-lime seasoning, as sold
52 g pistachios, dry roasted

Steps

1.We’ll use 4-5 cups watermelon chunks at the base … cut these smaller, roughly 1/4 inches on all sides.
2.Toss in 4oz blueberries, blackberries, raspberries. Or any combination of these.
3.Add 1/3 cup fresh finely chopped mint for a nice burst of flavor.
4.Add the zest and juice of 1 large lime.
5.Top with about 5oz feta cheese, drizzle on some high quality olive oil, and a couple pinches of salt (but not too much because the feta is already somewhat salty!)
7.Toss everything gently, and before serving, toss in about 1/2 cup toasted pistachios.
Then serve right away and ENJOY! If you make this, be sure to let me know on SHREDHAPPENS.

Recipe by @shredhappens · original post · creator recipe page.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 293 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 4 servings.