A fresh watermelon and celery salad seasoned with mint and a hint of citrus.
Preparation time: 10 minutes
Servers 4 to 6
6 celery stalks
1.7 kilograms watermelon, cubed
1 cup fresh mint leaves, torn
¼ cup extra virgin olive oil
1 tablespoon lemon juice, fresh
1 teaspoon salt
¼ teaspoon pepper, freshly ground
1. Clean celery stalks with a peeler, shaving the stalks into long thin strips.
2. Cut watermelons into ¾ inch cubes
3. In a large bowl, combine the celery, watermelon, feta, and mint.
4. Drizzle with oil and lemon juice, sprinkle with salt and pepper to your liking.
5. Toss to mix well.
This salad will get watery after preparing. It’s best to transfer the salad using a slotted spoon to a different dish before serving.
This recipe was originally published in the December 2015 – January 2016 issue of Breakfast Magazine.