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Watermelon Salad
  • 1 small red onion, sliced
  • Juice of 1 lime
  • 1/4 of a small watermelon, peeled and chopped into triangular chunks
  • 65 g reduced fat feta cheese
  • 1 bunch, basil or mint
  • 2 tablespoons olive oil
  • 50g pitted black olives
  • Freshly ground black pepper
  1. Place onion and lime juice in a small bowl for 5 minutes.
  2. Remove the pips from the watermelon and place in serving dish.
  3. Sprinkle with crumbled feta and olives.
  4. Tear basil or mint leaves and sprinkle over watermelon.
  5. Lastly, add the onion, reserving the juice.
  6. Add the oil to the juice with black pepper and pour over the salad.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Small bowl
  • Serving dish

Nutrition Information

596g Quantity per serving Quantity per 100g
Energy 1770kJ 297kJ
Protein 12.2g 2.1g
Fat, total 29.3g 4.9g
— Saturated 6.5g 1.1g
Carbohydrate 22.9g 3.9g
— Sugars 22.1g 3.7g
Fibre 7.0g 1.2g
Sodium 783mg 132mg