Watermelon Mojito Salad
With the sweetness of watermelon, tangy feta, mint and lime, this watermelon mojito salad is a fresh summer salad perfect for a picnic, potluck, BBQ, or easy dinner at home!
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Servings: 6 servings
Calories: 190kcal
Equipment
- Screw-top Jar or Small Bowl
- Large Serving Dish
- Serving Spoons
Ingredients
- 5 cups watermelon about ¼ large watermelon or 1 small watermelon, rind removed, diced
- 4 ounces feta crumbled
- ¼ cup mint finely chopped
- ¼ cup olive oil extra virgin
- ¼ cup lime juice
- ½ to 1 teaspoon chili powder
- kosher salt to taste
Instructions
- Cut the watermelon into approximately one-inch by one-inch cubes.
- Pick the mint leaves from their stem, stack them, and roll them.
- Slice crosswise across the mint to create a chiffonade (thin slice).
- Combine the lime juice, olive oil, salt, and chili powder to a jar or small bowl and shake or stir well to combine.
- Add the watermelon to a large serving plate or bowl and top it with feta and mint.
- Drizzle the lime dressing to taste over top of the salad, then serve!
Notes
General
- Add as much or as little vinaigrette as you'd like here. Some people prefer a more lightly dressed watermelon salad.
- Try serving this salad as a side with something grilled: chicken, fish, steak, and vegetables are all delicious with this dish.
- I recommend serving and eating this salad right away, but you can save the leftovers for a few days.
- Fridge Store the salad in an airtight container. It can last up to 4 days in the fridge.
- Freezer I do not recommend freezing this dish.
Nutrition
Calories: 190kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 170mg | Potassium: 292mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1534IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 1mg