Watermelon and Tomato Salad
Serves: 4
Prep Time: 5 mins
Vegetarian
Ingredients:
Salad
- 2 cups mixed cherry tomatoes, halved
- 2 cups watermelon, chopped
- A small handful of basil leaves
- Lime wedges, for serving
- 1 thinly sliced jalapeño chilli (optional)
Dressing
- 1 tablespoon tamari/salt-reduced soy sauce
- 2 teaspoons fresh lime juice
- 2 teaspoons rice vinegar
- ½ small garlic clove, minced
- ½ teaspoon minced ginger
Method:
- To make the dressing: In a small bowl, combine the tamari, lime juice, vinegar, garlic, and ginger. Set aside.
- Arrange the tomatoes, watermelon, and jalapeños on a platter or in a shallow bowl.
- Drizzle with the dressing and top with the basil.
- Season to taste and serve with lime wedges.
Enjoy!
Serve with: Jenny Craig Spinach & Fetta Roll
Grocery serves: 1 Fruit serve, 1 Vegetable serve, Free Foods
If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.
Watermelon and Feta Salad
Adding fruit to salads is an easy way to add colour and really make a salad stand out. The bright red of the watermelon and pomegranate make this a perfect salad to bring along to a celebration on a hot day. The added benefit is that watermelons are 90% water so, when kept nice and cool, this salad is also very refreshing on one of those crazy hot December days.
Serves 4
Ingredients
- 2 cups rocket leaves
- 4 cups watermelon, cut into chunks
- 1/8 red onion, finely sliced
- 1 cup fresh mint, leaves picked and finely sliced
- Pepper to season
- 160g reduced fat feta cheese, cubed
- Juice from 1 lime
- ½ pomegranate, deseeded
Method
- Place rocket leaves, watermelon, red onion and mint in a large bowl. Season with pepper.
- Scatter feta cheese over the top and drizzle with lime juice. Finish with the pomegranate seeds.
If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.
Jenny Craig Team 



Jessica Percic, Dietitian