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🥗 Melon Salad with Shrimp and Mint-Tomato Dressing

209 kcal · 30 min · 4 servings

Ingredients

• 400 g beefsteak tomato (2 beefsteak tomatoes)
• 1 spring onion
• 4 sprigs mint
• 2 tbsp apple cider vinegar
• 0.5 tsp liquid honey
• salt
• pepper
• 1 tsp thistle oil
• 300 g small melon (e.g. Charentais, 0.5 small melons)
• 150 g escarole (0.5 small head)
• 200 g peeled cooked deep-sea shrimp
• 1 clove garlic
• 1 tsp olive oil

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut out the hard stem areas of the tomatoes in a wedge shape.
3. 3. Cut the tomato flesh into very small cubes.
4. 4. Place the tomato cubes into a large bowl.
5. 5. Clean the spring onions and wash them.
6. 6. Slice the spring onions into very fine rings.
7. 7. Wash the mint and shake it dry.
8. 8. Pluck the mint leaves from the stems.
9. 9. Slice the mint leaves into fine strips.
10. 10. Add the sliced spring onions and mint to the tomatoes in the bowl.
11. 11. Whisk vinegar, honey, salt, and pepper together in a small bowl.
12. 12. Add the thistle oil and whisk the mixture with a whisk until it is creamy.
13. 13. Stir the finished sauce into the vegetables in the large bowl.
14. 14. Place the tomato-mint mixture in a cool spot.
15. 15. Remove the seeds from the melon with a spoon.
16. 16. Use a melon baller to scoop out the fruit flesh.
17. 17. Wash the escarole salad thoroughly.
18. 18. Spin the salad dry.
19. 19. Cut the salad into bite-sized pieces.
20. 20. Rinse the shrimp.
21. 21. Pat the shrimp dry with kitchen paper.
22. 22. Peel the garlic.
23. 23. Slice the garlic into thin pieces.
24. 24. Heat olive oil in a pan.
25. 25. Fry the garlic and shrimp, stirring, for about two minutes until brown.
26. 26. Season the shrimp with pepper.
27. 27. Arrange the melon, salad, and shrimp on a platter.
28. 28. Drizzle the mint-tomato salsa over it.
29. 29. Serve the salad immediately.

Nutrition per serving

• kcal: 209
• Protein: 24 g · Fett/Fat: 5 g · Carbs: 14 g