Watermelon and cucumber salad
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 220, total fat 3 G., saturated fats G., proteins 3 G., carbohydrates 16 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 220, total fat 3 G., saturated fats G., proteins 3 G., carbohydrates 16 G., fiber G., cholesterol mg, sodium mg, sugar G.
A light, refreshing salad that's best eaten the same day it's made, as the onion flavor intensifies over time. This recipe is a rather interesting choice for a summer menu. Soaking it in water and slicing it thinly (you can use a mandoline or shredder) softens the onion's flavor. It's best to add the salt and cashews just before serving, as they will absorb the watermelon's juices.
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Recipe:
Soak half a red onion, thinly sliced into half rings, in cold water. Pat dry with paper towels. 4 cups of diced onion watermelon and 1 seeded cucumber, sliced crosswise. Mix with a handful of finely chopped mint. Drain and squeeze the onion. Add it to the salad along with a few chopped cashews. Drizzle with 1/4 cup olive oil and the juice of 1/2 lemon. Season with salt and toss. Sprinkle with crumbled goat cheese.
Recipes with similar ingredients: Watermelon, cucumbers, cashew nuts, lemon juice, goat cheese, mint
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