Refreshing, crisp, light summery salad, with just enough protein that you could conceivably eat it for dinner on a hot August evening. Nothing says summer like watermelon to me, and this unusual salad combines fresh cucumbers, mint, and my tofu feta cheese. You can use regular feta cheese if you eat dairy.
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Watermelon salad with tofu "feta"
- 2 pounds watermelon seedless
- 2 cucumbers large
- 4 ounces tofu firm, tofu feta, or regular feta
- 1 limes
- 1 tbsp olive oil (extra virgin) citrus-infused if possible
- 1 lime leaves optional
- 1 handful mint leaves (fresh) orange-mint or peppermint
- 1 tsp sea salt
- 1 pinch white pepper
- 1 handful Italian flat-leaf parsley (fresh)
- Cut up the watermelon into small chunks.
- Peel the cucumbers and cut in half lengthwise. Scrape out the seeds with a grapefruit spoon. Cut into slices and add to the salad bowl with the watermelon.
- Juice the lime. Add the oil, salt, and white pepper to the lime juice and whisk. Pour over the contents of the bowl.
- Fold the kaffir lime leaf in half, and cut away the hard vein running down the center.
- Finely chop the kaffir lime leaf and the mint. Add to the bowl.
- Crumble the tofu feta. Add to the bowl. Toss. Add additional salt if needed after tasting. Top with a little bit of parsley if desired (pictured).
- 98 calories
- 3 g fat
- 1 g saturated fat
- 2 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 382 mg sodium (7 mg sodium with salt omitted)
- 366 mg potassium
- 16 g carbohydrate
- 1 g fiber
- 11 g sugars
- 3 g protein
- 3 Weight Watchers Points Plus