Life after Bariatric Surgery Group Recipe of the Month – July 2023

Watermelon, Edamame, Feta Salad

Makes 6 servings


1/2 red onion thinly sliced

4 cups watermelon 1-inch-diced

1 cup shelled edamame

1/2 cup lightly packed fresh mint leaves chopped

2 tablespoons extra-virgin olive oil

2 tablespoons lime juice freshly squeezed

1 teaspoon honey

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 medium ripe avocado peeled, pitted and cut into large dice

1/2 cup crumbled feta cheese


  1. Place the red onion in a bowl and cover with water. Let soak while you prepare the other ingredients.
  2. In a small bowl or large measuring cup, whisk together the olive oil, lime juice, honey, salt, and pepper.
  3. To a large serving bowl, add the watermelon, edamame, mint, and drained red onion.
  4. Pour dressing over the watermelon mixture and toss to coat.
  5. Add the avocado and feta and gently toss to incorporate. Refrigerate until ready to serve. The salad will likely have some excess liquid at the bottom from the watermelon, so I recommend serving it with a slotted spoon.


  • TO STORE: This watermelon feta salad is best enjoyed within a few hours after it is dressed and assembled.
  • MAKE-AHEAD: Watermelon salad can be prepared up to 4 hours in advance. Add the avocado and feta just before serving.

Nutrition per serving Calories:190, Fat 12g, Carbohydrates 15g, Fiber 3g, Protein 6g.

Recipe adapted from: Well Erin Clarke. June 2023.

Stay in touch with the conversation, subscribe to the RSS feed for comments on this post.

Some HTML is OK


Am I eligible to use Virtual ReadyMED?

Are you or the patient 4+ years old?
Are you in Massachusetts at time of video visit?
Do you have a Reliant PCP?
Do you have access to email on the device you are using?
By continuing I’m giving Reliant permission to communicate with me via text or email to complete this visit.

Am I eligible to use Virtual ReadyMED?

Do you have a MyChart account?