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Lentil Watermelon Summer Salad

Course Salads
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegetarian
Occasion 4th of July, Canada Day, Summer Salads
Nutrition 300 calories or less
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings

Ingredients

  • 6 cups watermelon cut in 1 inch cubes
  • 1 1/2 cups lentils, black puy or beluga; cooked
  • 1/4 cup feta cheese crumbled
  • 10 mint fresh; finely sliced leaves
  • 1/4 cup olive oil extra virgin
  • 2 tbsp white wine vinegar or champagne vinegar
  • salt and pepper

Instructions

  1. In a large salad bowl, combine the watermelon, lentils, half of the feta and half of the mint.
  2. In a small container, whisk together the olive oil and vinegar. Season with salt and pepper to taste.
  3. Pour olive oil mixture over the watermelon mixture. Toss gently to combine. Top with remaining feta and mint before serving.