Category: Salad
Cuisine: not set
6 cups watermelon cut into 1-inch pieces
1 cup coarsely chopped watercress
3/4 cup thinly sliced Vidalia onion
1 medium English cucumber sliced (about 3 cups)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 ounces reduced-fat feta cheese crumbled (about 1/2 cup)
Mint sprigs (optional)
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