Melon salad with roasted shallot & chili vinaigrette
Tantalize your taste buds with a refreshing melon salad drizzled in a zesty roasted shallot and chili vinaigrette. Perfect blend of sweet and savory flavors!
Ingredients:
- 2 cups of diced watermelon
- 2 cups of diced galia melon
- 100 grams of feta, crumbled
- 1/2 red apple, thinly sliced
- 1/2 green apple, thinly sliced
- 1/2 cup of blueberries
- 2 handfuls of arugula
- 4 small shallots
- Zest of 1 lime
- Juice of 1 lime
- 1/4 cup of apple cider vinegar
- 1/3 cup of olive oil
- 1/2 teaspoon of Tajin chili-lime powder
- 1 tablespoon of honey
- Pinch of cayenne
Instructions:
- Begin by baking the shallots; place them on a baking sheet with their skins intact. Drizzle some olive oil over them and bake at 180C/350F for 45 minutes. Once cooked, let them cool until they are safe to handle. Proceed to peel off the skins.
- Combine the cooked shallots with the remaining vinaigrette ingredients in a blender and mix until smooth.
- Split the arugula evenly between two plates. Next, top with watermelon, cantaloupe, and apples. Sprinkle crumbled feta and blueberries over the fruits and finish by garnishing with daikon cress. Present with the vinaigrette served separately.
Summary:
- Calories: 1472 kcal
- Fat: 96 g
- Protein: 25 g
- Carbs: 147 g
- Potassium: 2247 mg
- Magnesium: 148 mg