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Watermelon and Shiso Salad: Refreshing Summer Delight!

A refreshing summer salad featuring juicy watermelon, crisp cucumber, aromatic shiso leaves, and creamy feta cheese, drizzled with a light dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Fusion
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups watermelon cubed
  • 1 cup cucumber thinly sliced
  • 1/4 cup fresh shiso leaves chopped (or substitute with mint)
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine the cubed watermelon and sliced cucumber.
  2. Add the chopped shiso leaves and crumbled feta cheese to the bowl.
  3. In a small bowl, whisk together the olive oil, rice vinegar, honey, salt, and pepper until well combined.
  4. Drizzle the dressing over the watermelon mixture and gently toss to combine.
  5. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 10mgSodium: 200mgFiber: 1gSugar: 8g

Notes

  • For added crunch, consider tossing in some toasted nuts or seeds, such as pumpkin seeds or walnuts.
  • If shiso leaves are unavailable, fresh mint or basil can be used as a flavorful alternative.

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