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🥗 Fresh Asparagus-Melon Salad with Mozzarella

553 kcal · 30 min · 4 servings

Ingredients

• 250 g green asparagus
• salt
• 400 g chickpeas (can; drained weight)
• 4 avocados
• 400 g melon flesh (e.g. Galia melon)
• 300 g mini mozzarella balls
• 3 tbsp lime juice
• 1 tsp liquid honey
• 5 tbsp olive oil
• pepper (from the mill)
• chili flakes
• mint (for garnish)

Instructions

1. 1. Peel the bottom three centimeters of the asparagus spears.
2. 2. Bring water with salt to a boil.
3. 3. Cook the asparagus in it for 6 to 8 minutes (this is called blanching).
4. 4. Remove the asparagus from the water and rinse it with cold water to stop the cooking process.
5. 5. Cut the asparagus into 4 to 5 centimeter long pieces.
6. 6. Drain the chickpeas in a sieve and rinse them.
7. 7. Peel the avocados and remove the pits.
8. 8. Cut the avocados into bite-sized pieces.
9. 9. Cut the melon into small cubes as well.
10. 10. Dry the mozzarella balls well and halve them.
11. 11. Whisk the lime juice, honey, and oil in a small bowl.
12. 12. Season the dressing mixture with salt, pepper, and chili.
13. 13. Add all prepared salad ingredients to a large bowl.
14. 14. Pour the dressing over and mix everything gently.
15. 15. Divide the salad onto individual bowls.
16. 16. Sprinkle fresh mint over the salad.
17. 17. Serve the salad immediately.

Nutrition per serving

• kcal: 553
• Protein: 21 g · Fett/Fat: 40 g · Carbs: 28 g