Stacked Watermelon and Feta Salad

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Stacked Watermelon and Feta Salad
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
2203
calories
Calories

Healthy, because

Even smarter

Nutritional values

Watermelon is a great source of potassium, which helps keep the body's fluid levels in balance, while feta adds tons of protein and bone-strengthening calcium.

Garnish this salad with some chopped, fresh mint for added flavor and nutrients like potassium and magnesium.

1 serving contains
(Percentage of daily recommendation)
Calorie2,203 cal.(105 %)
Protein44 g(45 %)
Fat50 g(43 %)
Carbohydrates386 g(257 %)
Sugar added9 g(36 %)
Roughage11.4 g(38 %)
Vitamin A2.4 mg(300 %)
Vitamin D0 μg(0 %)
Vitamin E6.5 mg(54 %)
Vitamin K102.5 μg(171 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂2.7 mg(245 %)
Niacin18.9 mg(158 %)
Vitamin B₆3.2 mg(229 %)
Folate263 μg(88 %)
Pantothenic acid72.2 mg(1,203 %)
Biotin181.8 μg(404 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C300 mg(316 %)
Potassium5,180 mg(130 %)
Calcium616 mg(62 %)
Magnesium453 mg(151 %)
Iron12.3 mg(82 %)
Iodine117 μg(59 %)
Zinc5.1 mg(64 %)
Saturated fatty acids19.8 g
Uric acid914 mg
Cholesterol62 mg
Complete sugar383 g

Ingredients

for
4
Ingredients
½ cup lemon juice (about two lemons)
¼ cup honey
2 Tbsps apple cider vinegar
1 tsp kosher salt
½ tsp freshly ground Black pepper
½ cup extra virgin olive oil
½ tsp Dijon mustard
2 ¾ cups washed Watercress
12 thinly sliced Watermelon (wedges)
1 ½ cups Feta (thinly sliced)
½ tsp Caraway
½ cup shelled Pistachio
How healthy are the main ingredients?
FetaWatercressolive oilhoneyPistachioapple cider vinegar
Preparation

Kitchen utensils

1 Paper towel, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Bowl, 1 Whisk, 1 Salad server, 1 kleines Sieve, 1 Serrated knife, 1 ggf. Toaster

Preparation steps

1.
Using an immersion blender, whisk together the lemon juice, honey, apple cider vinegar, salt, pepper, olive oil, Dijon mustard and caraway seeds.
2.
pepper and oregano.
3.
Divide 3/4 of the watercress between 4 plates, layer wedges of watermelon and sliced feta on top of the bed of watercress. Top with remaining watercress. Sprinkle caraway seeds and pistachio nut over the top and drizzle with dressing. Serve.