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Watermelon Salad with vegan feta

Watermelon salad with tofu "feta"

4 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Lunch
Cuisine Mediterranean
Servings 6 servings

Ingredients
  

  • 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)

Instructions
 

  • 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 Southeast Asian lime leaf in half, and cut away the hard vein running down the center.
  • Finely chop the Southeast Asian 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).

Notes

Per serving:
  • 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