Watermelon, Mint, Feta, & Arugula Salad

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Portfolio Diet Score: 3 points per serving

  • Nuts & Seeds: 1.5 points
  • Plant Protein: 0.5 point
  • Oils (MUFAs): 1 point

Nutrition Information

Calories244.7 kcalMonounsaturated Fat6.5 g
Protein8.4 gPolyunsaturated Fat8.2 g
Bean Protein0 gTotal Carbohydrate16.8 g
Soy Protein4.3 gDietary Fibre2.6 g
Fat17.7 gViscous Fibre0 g
Saturated Fat2.1 g
(1 serving – 276g): 1/6 recipe

Watermelon, Mint, Feta, & Arugula Salad

Difficulty: Intermediate Prep Time 15 min Cook Time 6 min Rest Time 20 min Total Time 41 mins Servings: 6 Calories: 244.7 kcal (per serving)

Description

Portfolio Diet Score: 3 points per serving

  • Nuts & Seeds: 1.5 points
  • Plant Protein: 0.5 point
  • Oils (MUFAs): 1 point

Ingredients

Ingredients

Dressing

Garnish

Instructions

  1. In a large bowl, combine all salad ingredients and set aside.

  2. Next in a medium bowl, combine all dressing ingredients. Allow to marinate for 20 minutes.

  3. When ready to serve, add dressing to salad and toss. Garnish with walnuts.

Note

  • Toast walnuts at 375°F for 6 minutes, stirring at 3 minutes.
  • To enjoy this salad when watermelons are out of season, add 1 tbsp (15ml) of maple syrup to the dressing to enhance the sweetness.
  • Enjoy this salad with a side of barley, or serve alongside this Mushroom Barley Soup for a light meal.

This recipe is adapted from Amy Symington's The Long Table Cookbook: Plant-based recipes for optimal health.

Keywords: Nuts & Seeds, Plant Protein, Oils (MUFAs)

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