Ingredients
4-1/2C Cubed seedless watermelon (172c, 44k, 3.4p, 2.2f)
2C Cubed Feta Cheese (450c, 7.2k, 24p, 0f)
Juice from 1 lemon and zest (7.6c, 2.5k, .2p, .4f)
3T extra virgin olive oil (357c, 0k, 0p, 0f)
2t Citrus salt
1/2t ground lemon pepper
1 peeled cubed cucumber (30c, 7.3k, 1.3p, 1f)
1/2 thinly sliced red onion (20.5c, 2.8k, .7p, .7f)
1 cubed de-seeded tomato (22c, 4.8k, 1.1p, 1.5f)
~6T Julienne mint leaves (15c, 2.9k, 1.1p, 2.3f)
Dish totals 1074.1c, 71.5k, 31.8p, 8.1f
Servings 8 ~1C servings
Per serving 134.26c, 8.93k, 3.98p, 1.01f
Directions
First, wash and cut all the fruits, herbs, and cheese.
2) Mix watermelon, cucumber, onion and cheese in a bowl and add lemon juice and zest, oil, salt, and pepper. Mix well and then taste to see if there is anything else you would like to ad
3) Serve with a topping of mint leaves.
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan
[x] Gluten free
[x] Weight Maintenance: limit to 1 portion
[x] Mediterranean
[O] Lectin Avoidance: tomato
[O] Oxalate Avoidance: tomato (?)
[x] Purine Avoidance
[x] Food Allergies TOMATO
— with changes —
[x] Keto (folks say this is ok, but limit intake)
Comments
I first had a version of this at my favorite Greek restaurant in San Francisco, Kokkari Estiatorio. I love the food there so much I had my wedding party dinner there, and have their cookbook. This is my variation of their dish.
