Watermelon and Goats' Cheese Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 340 mg | (9 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ripe, seedless Watermelon (about 2.25 kg)
- 1 Red onion (or sweet onion)
- ¼ cup Red wine vinegar
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup extra virgin olive oil
- 1 Tbsp finely chopped, fresh mint
- ⅔ cup Goat cheese (thinly sliced)
- ½ cup pitted black olives
- 1 handful fresh, mixed Baby greens
Preparation steps
1.
Cut the flesh of the melon into bite-size pieces, set aside.
2.
In a small bowl, combine the vinegar, salt, and pepper; whisk until salt is dissolved. Slowly whisk in the olive oil, a teaspoon at a time. Add in the chopped mint.
3.
In a large bowl, combine the watermelon, onion, cheese, olives, and greens. Drizzle the dressing over the salad mixture and gently toss to coat.
4.
To serve, divide salad among individual bowls or plates.
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