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Ingredients15 m servings 200 cals
Original recipe yields 8 servings
- Halve watermelon; scoop out balls of melon with a melon baller into a bowl. Separate leaves of lettuce and arrange like cups in a layer on a serving platter. Place melon balls on the lettuce. Crumble feta cheese over the salad and top with toasted cashews.
- Whisk rice vinegar, olive oil, salt and pepper together. Drizzle over the salad. Garnish with mint or basil leaves.
Per Serving: 200 calories; 14 g fat; 16.7 g carbohydrates; 4.7 g protein; 13 mg cholesterol; 235 mg sodium. Full nutrition