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🥗 Crunchy Thai-style Salad with Melon and Radishes

372 kcal · 30 min · 4 servings

Ingredients

• 1 bunch radishes
• 1 piece watermelon (approx. 200 g flesh)
• 1 small red onion
• 150 g arugula
• 0.5 bunch flat-leaf parsley
• 2 tbsp black sesame seeds
• 1 piece fresh ginger (approx. 2 cm long)
• 1 small lime
• 1.5 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp olive oil
• 1 tsp chili sauce
• 150 g grainy cream cheese (13% fat)

Instructions

1. 1. Wash the radishes thoroughly.
2. 2. Remove the green stems and slice the vegetable into paper-thin rounds.
3. 3. Remove the seeds from the melon.
4. 4. Scoop out small balls from the flesh.
5. 5. Peel the onion.
6. 6. Cut it into very small cubes.
7. 7. Wash the arugula and the parsley.
8. 8. Dry the greens well.
9. 9. Pluck the leaves from the parsley stems.
10. 10. Roast the sesame seeds in a pan.
11. 11. Take them out of the pan.
12. 12. Let the sesame cool down.
13. 13. Peel the ginger.
14. 14. Grate it finely.
15. 15. Squeeze the ginger firmly with your hand.
16. 16. Squeeze the lime.
17. 17. Put the ginger juice and lime juice into a bowl.
18. 18. Add soy sauce.
19. 19. Pour in sesame oil.
20. 20. Add olive oil.
21. 21. Whisk everything together with chili sauce.
22. 22. Mix the arugula and parsley with the sauce.
23. 23. Fold in the watermelon balls.
24. 24. Add the radish slices.
25. 25. Add the onion cubes.
26. 26. Place the salad on plates.
27. 27. Distribute crumbly fresh cheese on top.
28. 28. Sprinkle the cooled sesame over it.
29. 29. Serve the salad.

Nutrition per serving

• kcal: 372
• Protein: 16 g · Fett/Fat: 23 g · Carbs: 22 g