PF Kitchen: Watermelon Feta Salad
Ingredients:
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon Tabasco
1/2 teaspoon freshly ground pepper
One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks, chilled
1/2 pound (2 cups) reduced-fat feta cheese, crumbled
1 1/4 cups pitted kalamata olives, coarsely chopped
1 small sweet onion, cut into 1/2-inch dice
1 cup coarsely chopped mint leaves (also tastes great with basil as an alternative!)
Directions:
In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently.
Garnish with the mint and serve!
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