Watermelon, feta and avocado salad

Name: Watermelon, feta and avocado salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 chicory, trimmed, leaves separated; ½ (about 500-600g) small watermelon; 175g vegetarian feta, crumbled; 2 ripe avocados, sliced; ½ red onion, sliced thinly; Juice of 1 lemon; 3 tsp olive oil; ½ tbsp fresh oregano leaves, chopped

Easy
June 2010

Easy
June 2010

Serves 4
Ready in 20 min

This quick gluten-free recipe contains watermelon, which is rich in B-vitamins, potassium and magnesium. Avocados contain oleic acid, which plays a role in lowering cholesterol. And importantly, it tastes great, too.

Nutrition: per serving

Calories: 322kcals
Fat: 26.4g (9.6g saturated)
Protein: 9.3g
Carbohydrates: 13.4g (10.5g sugar)
Salt: 1.6g

Nutrition: per serving

Calories: 322kcals
Fat: 26.4g (9.6g saturated)
Protein: 9.3g
Carbohydrates: 13.4g (10.5g sugar)
Salt: 1.6g

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Ingredients

2 chicory, trimmed, leaves separated
½ (about 500-600g) small watermelon
175g vegetarian feta, crumbled
2 ripe avocados, sliced
½ red onion, sliced thinly
Juice of 1 lemon
3 tsp olive oil
½ tbsp fresh oregano leaves, chopped

Ingredients

2 chicory, trimmed, leaves separated
½ (about 500-600g) small watermelon
175g vegetarian feta, crumbled
2 ripe avocados, sliced
½ red onion, sliced thinly
Juice of 1 lemon
3 tsp olive oil
½ tbsp fresh oregano leaves, chopped

Method

Arrange the chicory on a serving plate. Cut the watermelon flesh away from the skin over a bowl to catch the juice; deseed, chop into chunks and arrange on top of the chicory. Top with the feta, avocado and red onion.
Whisk together the reserved melon juice and the lemon juice, olive oil and oregano. Pour over the salad and serve immediately.

Method

Arrange the chicory on a serving plate. Cut the watermelon flesh away from the skin over a bowl to catch the juice; deseed, chop into chunks and arrange on top of the chicory. Top with the feta, avocado and red onion.
Whisk together the reserved melon juice and the lemon juice, olive oil and oregano. Pour over the salad and serve immediately.