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Watermelon and avocado salad with feta

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Ingredients for 4 servings:

  • 1 kg watermelon(s)
  • 500 g cucumber(s)
  • 1 avocado(s)
  • 2 tbsp lemon juice
  • 250 g feta cheese made from sheep’s milk
  • 3 tbsp olive oil
  • salt and pepper
  • 2 tbsp mint, chopped
  • 3 tbsp pistachios, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

vegetarian

Peel the watermelon, remove the seeds, and cut into small pieces. Peel and deseed the cucumber, and also cut into small pieces. Halve the avocado, remove the stone, and cut the flesh into small pieces. Toss everything with olive oil and lemon juice. Season with salt, pepper, and fresh, chopped mint. Refrigerate for at least 4 hours. Just before serving, divide the mixture among plates and top with cubed feta cheese and chopped pistachios.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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