EatSmarter exclusive recipe
Crunchy Thai-Style Salad
with Watermelon, Cream Cheese and Radishes
(0 votes)
(0 votes)
Difficulty:
very easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
372
calories
Calories
Ingredients
for
2
servings
- 1 bunch
- 1 piece
Watermelon (about 200 grams pulp)
- 1
small Red onion
- 5 ounces
- ½ bunch
smooth Parsley
- 2 tablespoons
black Sesame seeds
- 1 piece
- 1
small Lime
- 1 ½ tablespoons
- 1 teaspoon
- 2 tablespoons
- 1 teaspoon
- 5 ounces
grainy Cream cheese (13% fat)
Preparation
Kitchen utensils
1 Small skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Whisk, 1 Salad spinner, 1 Melon baller
Preparation steps
1.

Rinse radishes, trim and cut into thin slices.
2.

Seed melon and cut the flesh into balls.
3.

Peel the onion and cut into very small pieces.
4.

Rinse arugula and parsley and spin dry. Pluck parsley leaves.
5.

Toast sesame seeds, take out of skillet and let cool.
6.

Peel ginger root, finely grate and squeeze firmly by hand. Squeeze lime.
7.

Mix ginger and lime juice in a bowl with soy sauce, sesame oil, olive oil and chili sauce.
8.

Mix arugula, parsley, watermelon, radishes and onions with the dressing and place on plates. Distribute cream cheese over the top, sprinkle with sesame seeds and serve.
Health information
Exact nutritional values of this recipe
Nutritions
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 372 kcal | (18 %) | ||
Protein | 16 g | (16 %) | ||
Fat | 23 g | (20 %) | ||
Carbohydrates | 22 g | (15 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 6.5 g | (22 %) |
more nutritions
Vitamin A | 1.1 mg | (138 %) | ||
Vitamin D | 0.1 μg | (1 %) | ||
Vitamin E | 3.9 mg | (33 %) | ||
Vitamin B₁ | 0.4 mg | (40 %) | ||
Vitamin B₂ | 0.4 mg | (36 %) | ||
Niacin | 5.5 mg | (46 %) | ||
Vitamin B₆ | 0.4 mg | (29 %) | ||
Folate | 97 μg | (32 %) | ||
Pantothenic acid | 2.3 mg | (38 %) | ||
Biotin | 12.6 μg | (28 %) | ||
Vitamin B₁₂ | 0.7 μg | (23 %) | ||
Vitamin C | 68 mg | (72 %) | ||
Potassium | 971 mg | (24 %) | ||
Calcium | 356 mg | (36 %) | ||
Magnesium | 107 mg | (36 %) | ||
Iron | 6.4 mg | (43 %) | ||
Iodine | 29 μg | (15 %) | ||
Zinc | 2.9 mg | (36 %) | ||
Saturated fatty acids | 4.9 g | |||
Uric acid | 96 mg | |||
Cholesterol | 12 mg |
Development of this recipe:

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