Eosinophilic Esophagitis Friendly Watermelon-Mint Salad
Total time15 min
Prep time15 min
Cook time0 min
5.0(13)
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Learn more āIngredients
4 servings
- 6 cups seedless watermelon, cut into 1-inch cubes (about Ā½ small watermelon)
- Ā¼ cup fresh mint leaves, torn
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp honey
- 1 tbsp olive oil
- Ā¼ tsp flaky sea salt
- Ā¼ tsp black pepper, freshly ground
- 2 oz feta cheese, crumbled (optional)
Can be omittedfeta cheese
- Ā¼ small red onion, very thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, honey, and olive oil until the honey is fully dissolved.
- 2
Add the watermelon cubes to a large mixing bowl. Pour the dressing over the watermelon and toss gently to coat.
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