Pennington Watermelon Avocado Salad with Feta and Mint

From the Pennington Biomedical Research Center Metabolic Kitchen

Makes 6 servings (154g)

Each serving= 143 kcals, 5g protein, 11g carbohydrate, 2g fiber, 9.5g fat


4 cups watermelon cut into ½" cubes

1 avocado, skin and seed removed, cut into ½" cubes

¼ cup sliced fresh mint

3 oz (or about ½ cup) feta cheese, crumbled or cut into ½" cubes

Salt to taste


Gently toss all ingredients together and season with salt if desired. Serve immediately.