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🍽️ Insalata fresca di melone e mozzarella con erbe aromatiche

321 kcal · 30 min · 4 porzioni

Ingredienti

• 300 g melone
• 150 g anguria
• 200 g cetriolo
• 50 g olive nere (denocciolate)
• 2 cucchiaio pinoli
• 150 g crescione
• 30 g melissa
• 100 g mozzarella (o feta)
• 4 cucchiaio succo di lime
• 2 cucchiaio aceto di vino bianco
• 0.5 cucchiaino miele liquido
• 5 cucchiaio olio di vinaccioli
• Fleur de sel

Preparazione

1. 1. Cut open the honeydew melon and the watermelon.
2. 2. Remove the seeds from both melons.
3. 3. Use a melon baller to scoop out small balls from the melon flesh.
4. 4. Peel the cucumber.
5. 5. Cut the peeled cucumber in half lengthwise.
6. 6. Remove the seeds from the cucumber halves using a spoon.
7. 7. Dice the deseeded cucumber flesh into coarse chunks.
8. 8. Halve the olives or cut them into quarters.
9. 9. Toast the pine nuts in a pan without added fat until golden brown.
10. 10. Wash the watercress and the lemon balm thoroughly.
11. 11. Shake the herbs dry.
12. 12. Pluck the lemon balm leaves from the tough stems.
13. 13. Let the mozzarella drain well.
14. 14. Tear the mozzarella into small, irregular pieces using your hands.
15. 15. Arrange the melon balls, diced cucumber, olives, and herbs on the plates.
16. 16. Sprinkle the toasted pine nuts and mozzarella pieces over the salad.
17. 17. Whisk the lime juice, vinegar, honey, and oil together in a small bowl.
18. 18. Pour the dressing mixture evenly over the arranged salad.
19. 19. Finish by sprinkling the salad with Fleur de Sel (fine sea salt) and serve.

Valori per porzione

• kcal: 321
• Protein: 8 g · Fett/Fat: 24 g · Carbs: 18 g