March is National Nutrition Month – Watermelon Feta Salad

A little secret that I have learned at home is that adding fruit to salads is a good way to get your kids to eat them – or, maybe I should say, an easier way to not fight with your kids over eating a salad.

Watermelon Feta Salad:


  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil 
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely minced shallots
  • 1 cup thinly sliced fennel bulb
  • 2 cups thinly sliced jicama
  • 4 cups cubed watermelon 
  • 1/4 cup chopped fresh mint leaves
  • 1 tablespoon chopped basil leaves
  • 2 ounces crumbled feta cheese


  1. To make your dressing, combine first 5 ingredients, stirring with a whisk, then stir in the shallots.
  2. Combine fennel, jicama and watermelon in a large bowl, and toss gently in a little bit of the dressing, then chill.
  3. To serve, top with some of the mint, basil, and cheese.

Nutritional Information: calories: 88; fat: 5g; saturated fat: 1.5g; monounsaturated fat: 2.8g; polyunsaturated fat: 0.4g; protein: 1.9g; carbohydrate: 10.2g; cholesterol: 6mg; sodium: 159mg


Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.

He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was also part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.

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