My husband came home from Costco with a large watermelon and couldn’t wait to slice into it. I immediately started thinking about this watermelon, feta and mint salad recipe that Regina developed. So easy…you’ve got to try it and share with your patients.
Icy cold watermelon and summertime go hand-in-hand. Whether you’re standing over the sink letting the sweet red juice run down your face or enjoying it in this recipe, watermelon is a go-to favorite.
At only 43 calories per diced cup, patients can enjoy watermelon without guilt while increasing their intake of fruit. A water content of 92% helps with regularity and hydration plus it’s chock full of nutrition including vitamin C, lycopene, choline, vitamin A, fiber, potassium and more.
Don’t miss the companion podcast: Fighting Chronic Inflammation with Food.
Leave it to a Mediterranean country like Greece to combine chunks of sweet, crunchy watermelon with dense, salty feta and fresh mint to create an explosion of summer flavors. Once you try this refreshing salad it will become an instant classic in your répertoire and an easy salad for your patients.
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 3 cups cubed watermelon
- 3 tablespoons chopped fresh mint
- ¼ cup reduced-fat feta cheese
- Whisk together olive oil and balsamic in a medium-sized bowl.
- Gently toss with watermelon, mint and feta.
- Serve immediately.
Be sure and remind your patients about cross contamination with this food safety tip: How often do you wash watermelon, cantaloupe or honeydew melon? To help keep your family healthy, wash these before you cut into them. Be sure your knife is clean too. When you slice into an unwashed melon, any bacteria on the outside of the melon take free rides on the knife ending up on the part you eat. Washing the melon first helps prevent this contamination.
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