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🍽️ Fresh Watermelon Salad with Radish and Vinaigrette

317 kcal · 30 min · 4 servings

Ingredients

• 100 g radish (1 piece)
• salt
• 250 g mixed leaf salad
• 300 g watermelon (1 piece)
• 1 yellow bell pepper
• 30 g ginger (1 piece)
• 1 lime
• 1 tbsp soy sauce
• 1 tbsp Thai fish sauce
• pepper
• 3 tbsp olive oil
• 1 tsp sesame oil
• 0.5 bunch cilantro
• 150 g grainy cream cheese (13% fat)

Instructions

1. 1. Peel the radish and remove the ends.
2. 2. Grate the radish into thin slices.
3. 3. Place the radish slices in a bowl.
4. 4. Sprinkle the radish with some salt.
5. 5. Let the radish sit for ten minutes.
6. 6. Wash the salad greens thoroughly.
7. 7. Dry the salad greens using a spinner or a cloth.
8. 8. Peel the watermelon.
9. 9. Cut the flesh into cubes of about one centimeter.
10. 10. Remove as many seeds as possible while cutting.
11. 11. Quarter the bell pepper.
12. 12. Remove the inside and seeds of the bell pepper.
13. 13. Wash the pepper pieces.
14. 14. Cut the pepper into thin strips or small cubes.
15. 15. Peel the piece of ginger.
16. 16. Grate the ginger finely.
17. 17. Squeeze the lime to get the juice.
18. 18. Put the grated ginger into a small bowl.
19. 19. Add two tablespoons of lime juice.
20. 20. Add soy sauce and fish sauce.
21. 21. Season the mixture with some salt and pepper.
22. 22. Stir the ingredients for the vinaigrette well.
23. 23. Stir the two oils into the vinaigrette.
24. 24. Drain the radish to remove the salt and juice.
25. 25. Put the radish, salads, watermelon, and pepper into a large bowl.
26. 26. Pour the vinaigrette over the ingredients.
27. 27. Mix everything well.
28. 28. Wash the coriander plant.
29. 29. Shake the coriander dry.
30. 30. Pluck the leaves from the stem.
31. 31. Distribute the cream cheese lumps over the salad.
32. 32. Sprinkle the coriander leaves on top as decoration.

Nutrition per serving

• kcal: 317
• Protein: 14 g · Fett/Fat: 21 g · Carbs: 17 g