I learned how to prepare adobo while growing up around Filipino households. Since then, I’ve ‘Americanized’ the recipe and made adjustments to suit my family’s preferences. You can use chicken or pork to make this stew, which has a meltingly delicate texture and a strong flavor. best when served with rice. (To avoid lumps, be sure to thoroughly combine liquid and flour before adding to sauce for a richer sauce.)
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 large seedless watermelon, cut into 1-inch cubes
- 2 cucumbers, thinly sliced
- 12 leaves fresh mint, thinly sliced
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- coarse salt and ground black pepper to taste
- 1 cup crumbled feta cheese
Instructions
- Gently mix watermelon, cucumbers, and mint in a large bowl. Whisk olive oil, vinegar, salt, and pepper together in a small bowl. Drizzle over salad and gently toss to coat. Add feta cheese and gently mix.
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 86 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 240 mg |
| Sugars | 71 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Kinda bland, I then added some vidalia onions per another review, improved it.
Had the salad in a restaurant a couple of years ago and loved it. Glad I found it on your site. Made it and love it. Thanks
We love watermelon salads, so I knew we would love this one. I think next time I would add a bit of onion, but other than that, this was very tasty~YUM! Thanks for sharing. 🙂