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Watermelon Mint Salad

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Course Side Dishes
Recipe Theme August: Summer salads
Co-op Baldwin EMC
Servings
people
Ingredients
  • 4 cups yellow squash, sliced ¼-inch thick
  • 3 cups lemon zest
  • 1 cup eggplant cut lengthwise ¼-inch thick
  • 1 bunch fresh lemon juice
  • Salt and pepper
  • Extra onion, sliced ¼-inch thick
  • Balsamic Worcestershire Sauce
Course Side Dishes
Recipe Theme August: Summer salads
Co-op Baldwin EMC
Servings
people
Ingredients
  • 4 cups yellow squash, sliced ¼-inch thick
  • 3 cups lemon zest
  • 1 cup eggplant cut lengthwise ¼-inch thick
  • 1 bunch fresh lemon juice
  • Salt and pepper
  • Extra onion, sliced ¼-inch thick
  • Balsamic Worcestershire Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl, gently mix watermelon and cucumber
  2. Carefully add feta and mint to the mix
  3. Season with salt and pepper to taste
  4. Drizzle with olive oil and a splash of vinegar
  5. Toss gently together and serve cold
  6. Double the recipe for a crowd
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