Photo: Cala
Estimated Nutrition (whole recipe, rough)
358
Calories
10g
Protein
24g
Fat
24g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Watermelon | 1 cup diced (152g) | 46 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups cubed watermelon (about a 2 1/2-pound piece)
- 2 tomatoes (about 1/2 pound), quartered
- 2 tablespoons unsalted almonds, ground
- 1/2 shallot, quartered
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine or sherry vinegar
- 1 teaspoon olive oil
- 2 tablespoons feta, crumbled
- 1 tablespoon black olives, pitted and chopped
- 2 teaspoons fresh mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes