Put onions in a bowl and add the juice from 2 limes and let them sit for awhile, until the onions turn pink.
Cut up and the watermelon and remove the seeds. They should be rather large. Cut the feta into about the same size chunks. Put both in a large, shallow bowl. Add the chopped mint. Tear off sprigs of parsley and add to the mixture.
Pour the onions and their juices over the watermelon. Add the oil and olives. Gently toss the salad with your hands careful not to mush up the watermelon. Add pepper and taste to see if it needs more lime.
I also cut up a lime so that each person can add more to their serving if they want.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (980g)|
|Recipe Makes: 8|
|Calories from Fat: 133 (31%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 28.4mg||9 %|
|Sodium 491.9mg||17 %|
|Potassium 1077.1mg||28 %|
|Total Carbohydrate 72.9g||21 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 68g|
|Protein 10.5g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 425
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