In this salad, the salty tang of creamy feta cheese contrasts with chunks of sweet watermelon and juicy golden nectarines. A mix of greens adds a slightly peppery taste, while the toasted pumpkin seeds give it a nice crunch.
First, make the dressing. Place the oil, lemon juice, salt, and pepper into a 2-cup (500-mL) jar or container with a tight-fitting lid. Cover and shake until well blended.
Using a serrated knife, cut the watermelon into bite-size chunks, discarding the rind and all of the seeds. Place in a large salad bowl.
Cut the nectarines in half (do not peel) and pit them. Place them on a cutting board, cut-side down, and slice thinly lengthwise; add to the watermelon chunks. Wash the salad greens, tear into bite-size pieces and add to the fruit. Toss gently to mix.
Crumble the feta cheese over the salad. Sprinkle the pumpkin seeds over the top and drizzle with the lemon dressing; serve.
Per serving: 198 calories, 6 g protein, 15 g total fat, 5 g saturated fat, 22 mg cholesterol, 13 g carbohydrates, 2 g fibre.
Change it up: Pear & Gorgonzola Salad
Instead of watermelon and nectarines, use 1 pound (500 g) ripe, cored, thinly sliced pears and 3 cups (750 mL) sliced ripe strawberries. Use 1 cup (250 mL) creamy Gorgonzola cheese instead of the feta. Include radicchio in the mix of salad leaves. Try using toasted walnuts or pine nuts in place of the toasted pumpkin or sunflower seeds.