Celery, Watermelon and Cucumber Salad

Ingredients

• 1 cup 1-inch pieces peeled celery
• 2 cups 1-inch pieces cubed and seeded watermelon
• 1 cup 1-inch pieces cubed, peeled and seeded cucumber
• Interior leaves from celery heart, roughly chopped
• ½ teaspoon kosher salt
• Freshly squeezed lemon juice, optional
• 3 ounces crumbled sheep’s-milk feta or other feta

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    90 calories; 4 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 3 grams protein; 18 milligrams cholesterol; 511 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4 as a side dish

Preparation

1. In a medium bowl, combine the celery, watermelon, cucumber, celery leaves and salt. If desired, season with a squeeze of lemon juice to taste. Toss to mix, cover and refrigerate, 2 to 3 hours.
2. Place equal portions on each of 4 plates. Top with feta and serve.

3 hours' refrigeration