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Melon Watermelon Cucumber Salad

Vegetarian Public
Course: Starter
Preparation time: 20 minutes
Energy: 314 kcal / serving

Instructions

  • 1.   Finely slice the flesh of the fruits and the cucumbers.
  • 2.   Drain and rinse the chickpeas.
  • 3.   Peel and chop the garlic and onions.
  • 4.   Wash and dry the spinach sprouts.
  • 5.   Cut the parmesan or pecorino into thin slices.
  • 6.   Grate the lemon zest and squeeze the fruit. Rinse, dry, and finely chop the mint.
  • 7.   Gently mix all these ingredients, drizzle with a dash of olive oil, a few dashes of vinegar, lemon juice, and a few drops of honey. Season with salt and freshly ground pepper. Sprinkle with mint leaves.
  • 8.   Chill until ready to serve.

Ingredients for servings

  • ½ watermelons
  • 1 melon
  • 1 cucumber
  • 1 chickpeas (canned, drained weight)
  • 2 green onions
  • 2 garlic cloves
  • 2 handful of spinach sprout
  • 80 g of grated parmesan
  • 1 lime
  • 1 olive oil
  • 1 apple cider vinegar
  • ½ teaspoon of liquid honey
  • 10 leaf of fresh mint
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    314 kcal
    16 %
  • Fat
    5,5 g
    8 %
  • of which saturated
    2,96 g
    15 %
  • Carbohydrates
    49,91 g
    19 %
  • of which sugar
    35,94 g
    40 %
  • Protein
    11,59 g
    23 %
  • Fibers
    7,41 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.