7 Ingredients
  • 3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks (about 2 pounds/1kg chunks after rind is discarded)
  • 1 tablespoon (15ml) juice from 1 lemon, plus 4 (2-inch) strips zest, removed with a sharp vegetable peeler
  • 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
  • 1/4 cup (10g) roughly chopped fresh mint leaves
  • Up to 4 ounces (1 quart) arugula leaves (optional; see note above)
  • Kosher salt and freshly ground black pepper
  • 4 ounces (110g) feta cheese (see note above)
Nutrition
326
16% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

19% 12

Saturated

20% 4

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

15% 46

Carbs (net)

- 36

Fiber

38% 9

Sugars

- 15

Sugars, added

- 0

Protein

22% 11

Cholesterol

6% 17

Sodium

45% 1090

Calcium

20% 198

Magnesium

20% 85

Potassium

16% 772

Iron

18% 3

Zinc

16% 2

Phosphorus

31% 215

Vitamin A

67% 601

Vitamin C

47% 43

Thiamin (B1)

29% 0

Riboflavin (B2)

30% 0

Niacin (B3)

19% 3

Vitamin B6

30% 0

Folate equivalent (total)

22% 89

Folate (food)

- 89

Folic acid

- 0

Vitamin B12

13% 0

Vitamin D

20% 3

Vitamin E

8% 1

Vitamin K

23% 28

Sugar alcohols

- 0

Water

- 396
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