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Picture of Watermelon Salad with Feta and Basil
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 694 kcal 35 %
  • Fat 34 g 52 %
  • Saturated 20 g 101 %
  • Carbs 81 g 27 %
  • Fiber 5 g 19 %
  • Protein 28 g 56 %
  • Cholesterol 134 mg 45 %
  • Sodium 2605 mg 109 %
  • Calcium 845 mg 85 %
  • Magnesium 137 mg 33 %
  • Potassium 1244 mg 26 %
  • Iron 4 mg 22 %
  • Zinc 5 mg 49 %
  • Phosphorus 623 mg 89 %
  • Vitamin A 479 µg 53 %
  • Vitamin C 86 mg 96 %
  • Thiamin (B1) 1 mg 46 %
  • Riboflavin (B2) 1 mg 114 %
  • Niacin (B3) 3 mg 21 %
  • Vitamin B6 1 mg 84 %
  • Folate equivalent (total) 88 µg 22 %
  • Vitamin B12 3 µg 106 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 1 mg 6 %
  • Vitamin K 59 µg 49 %

* 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.

Watermelon Salad with Feta and Basil recipes

Ingredients

  • 3 ½ pounds seedless watermelon (rind removed), cut into 1-inch cubes (6 cups)
  • 2 tablespoons fresh lime juice
  • ½ cup fresh basil leaves, cut into thin strips (see note)
  • Coarse salt and ground pepper
  • 4 ounces feta cheese, broken into large pieces (about 1 cup)

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