Watermelon and fetta salad


Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Entree, Lunch, Side dish
Favourite flavours: Salad, Easy recipes
Cooking method: no-cook
Season: Spring, Summer
Special options: Low fat, Low cholesterol, Diabetic, Vegetarian, Low Carb, Low GI, Heart friendly, Nut free

Watermelon and fetta salad
INGREDIENTS

1.2kg seedless watermelon, peeled and cut into 3cm pieces
1 large ripe avocado, sliced
½ cup pitted black olives
150g feta, crumbled
¼ cup fresh mint sprigs
1 bunch chives, cut into 2cm pieces

Dressing
2 tablespoons lemon juice
¼ cup olive oil
salt and pepper

METHOD

Place watermelon onto a large serving platter and top with remaining ingredients.

Mix together the lemon juice and oil and season with salt and pepper.

Pour over salad and serve immediately.



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