Contributors: Digestive Illness Well being Staff Dietitians
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This refreshing salad is ideal for picnics and cookouts. It takes benefit of two of summer season’s finest produce choices – watermelon and tomatoes! Served with contemporary herbs, pink wine vinegar, sliced almonds and feta cheese, the unlikely mixture is stuffed with taste and low in energy.
Elements
6 cups seedless watermelon, cubed
four cups contemporary tomatoes, cubed
1 tsp coarse salt (corresponding to kosher salt or sea salt)
three Tbsp further virgin olive oil
1 ½ Tbsp pink wine vinegar
¼ cup contemporary basil, chopped
2 Tbsp contemporary mint, chopped
¼ cup sliced almonds
½ cup feta cheese
Preparation
- Mix watermelon, tomatoes and salt. Toss to mix. Let stand for 15 minutes.
- In a small bowl, mix vinegar, olive oil and basil. Combine collectively, then pour over the watermelon and tomato combination.
- High with sliced almonds and feta cheese.
- Serve chilled.
Vitamin data
Makes 6 servings.
Per serving:
Energy: 160
Complete fats: 10g
Saturated fats: 1.5g
Trans fats: 0g
Ldl cholesterol: 5mg
Sodium: 250mg
Complete Carbohydrate: 19g
Fiber: 3g
Sugars: 16g
Protein: 3g
