Greek Watermelon Salad
with fava beans
If you can’t find fresh fava beans, substitute frozen and thawed lima beans or edamame.
Makes 4 servings Total time: 30 minutes
3 1 1/2 2
3 3 oz. fresh fava beans, shelled (about 1 cup) cups cubed watermelon cup sliced English cucumber cup diced feta cheese Tbsp. each chopped fresh mint and parsley
Tbsp. minced lemon zest Tbsp. fresh lemon juice Tbsp. olive oil
Salt and black pepper to taste
Blanch fava beans in a pot of boiling salted water about 1 minute, then plunge into an ice water bath. Peel off remaining thin shells, then dry beans. Combine fava beans, watermelon, cucumber, feta, mint, parsley, and zest in a bowl for the salad. Whisk together lemon juice and oil; season with salt and pepper, then toss with salad.
Per serving: 340 cal; 17g total fat (6g sat); 25mg chol; 324mg sodium; 34g carb (10g fiber, 11g total sugars); 15g protein