Green melon salad
Explore the fresh flavors of melon salad, bursting with vibrant greens and juicy sweetness. A delightful mix of textures and tastes awaits in this culinary delight.
Ingredients:
- 4 cups loosely packed baby arugula or rocket or chopped large arugula leaves
- 1 small, ripe honeydew melon
- 1/2 cup chopped mint leaves
- 2 limes, juiced
- Freshly ground black pepper
- Honey or agave syrup, for drizzling
- Extra-virgin olive oil, for liberal drizzling
Instructions:
- Place the leafy vegetables on a serving platter.
- Remove the ends of the melon and keep it vertically. Peel off the skin in strips from top to bottom while turning the melon. Cut the melon in half, remove the seeds, then slice it into 1-inch wedges. Cut the wedges into bite-sized pieces and place them on top of the mixed greens. Sprinkle some mint and lime juice over it and season with a generous amount of black pepper according to your taste. Lightly drizzle with a touch of honey or agave syrup and generously dress with extra-virgin olive oil.
- For added flavor, if desired, tear speck or prosciutto into large pieces and place it in the center of the salad in a relaxed pile.
- This dish can be served either as an appetizer or a light dessert.
Summary:
- Calories: 836 kcal
- Fat: 31 g
- Protein: 42 g
- Carbs: 115 g
- Potassium: 3554 mg
- Magnesium: 210 mg