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Picture of Salted Melon Salad with Jalapeños and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1003 kcal 50 %
  • Fat 78 g 120 %
  • Saturated 28 g 142 %
  • Carbs 54 g 18 %
  • Fiber 6 g 25 %
  • Protein 29 g 59 %
  • Cholesterol 151 mg 50 %
  • Sodium 2441 mg 102 %
  • Calcium 906 mg 91 %
  • Magnesium 97 mg 23 %
  • Potassium 1406 mg 30 %
  • Iron 3 mg 17 %
  • Zinc 6 mg 54 %
  • Phosphorus 683 mg 98 %
  • Vitamin A 808 µg 90 %
  • Vitamin C 178 mg 198 %
  • Thiamin (B1) 0 mg 39 %
  • Riboflavin (B2) 2 mg 118 %
  • Niacin (B3) 5 mg 29 %
  • Vitamin B6 1 mg 104 %
  • Folate equivalent (total) 171 µg 43 %
  • Vitamin B12 3 µg 120 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 7 mg 47 %
  • Vitamin K 40 µg 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Salted Melon Salad with Jalapeños and Feta

Ingredients

  • 1 large shallot, thinly sliced into rings
  • 1 large jalapeño, thinly sliced into rounds
  • ¼ cup fresh lemon juice
  • ½ small cantaloupe (about 1½ lb.), rind and seeds removed, cut into 3x1" pieces
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 6 oz. feta, broken into large pieces
  • Flaky sea salt

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