I’m all for a salad with substance. A salad that can hold the spotlight as the main meal. I adore the classic watermelon and feta combination but I’m afraid it will only ever be a side dish. A few additions and you have yourself a delightfully fresh, crunchy and satisfying main meal. The additions to the classic are simple: chicken, olives and my new discovery, crunchy tri sprouts. It’s a mix of mung, chickpea and lentil sprouts. A lovely addition that adds dietary fibre and protein to the salad. For those that are vegetarian, the salad would work beautifully without chicken as well. Add a simple dressing and you’re good to go!
Watermelon, chicken and sprouts salad
2 cups watermelon, peeled and cubed
100 grams feta, cubed
1 cup crunchy tri sprouts
1/4 cup sliced olives (I used kalamata)
200 grams shredded/sliced cooked chicken (optional)
1.5 tablespoons extra virgin olive oil
3 teaspoon red wine vinegar
Mix all salad ingredients together. Mix dressing together and pour over salad. Easy as that!