Greek Wa­ter­melon Salad

Cuisine at Home - - Front Page -

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

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.