Watermelon, feta and mint salad
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
This minty fresh recipe makes a delicious summer salad.
Ingredients
Frozen raspberries
100 g, thawed
Vinegar
1 tbs, apple cider
Olive oil
1 tbs
Watermelon
1200 g, peeled, cut into 3cm pieces
Black olives, drained
75 g, pitted
Reduced fat feta cheese
70 g, crumbled or diced
Fresh mint
⅓ cup(s)
Celery
⅓ cup(s), leaves
Instructions
1
To make the raspberry vinaigrette, puree raspberries and vinegar in a small food processor until smooth. Add oil and pulse until combined then season to taste with salt and pepper.
2
Place the chopped watermelon on a large serving platter and scatter with remaining ingredients. Drizzle with vinaigrette and serve immediately.
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