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EatSmarter exclusive recipe

Escarole-Melon Salad

with Tomato-Mint Salsa and Prawns
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Escarole-Melon Salad

Escarole-Melon Salad - Summer holiday on a plate - simply tempting!

Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
209
calories
Calories
0
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Ingredients

for
2
servings
2
Beefsteak tomatoes (about 200 grams)
1
4 sprigs
2 tablespoons
½ teaspoon
1 teaspoon
½
small Melon (such as Charentais; about 300 grams)
½ small head
Escarole (about 150 grams)
7 ounces
peeled cooked Prawns
1
1 teaspoon
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Preparation

Kitchen utensils

1 Small knife, 1 Cutting board, 1 Large knife, 1 Small bowl, 1 Teaspoon, 1 Tablespoon, 1 Bowl, 1 Salad spinner, 1 Sieve, 1 Skillet, 1 Wooden spoon, 1 Melon baller, 1 Paper towel

Preparation steps

1.
Escarole-Melon Salad preparation step 1

Rinse tomatoes, wipe dry and cut out stems. Cut tomatoes into small dice and place in a bowl.

2.
Escarole-Melon Salad preparation step 2

Rinse the scallion, wipe dry and cut into very thin rings.

3.
Escarole-Melon Salad preparation step 3

Rinse mint, shake dry, pluck leaves and cut into fine strips. Add mint and scallion to the tomatoes.

4.
Escarole-Melon Salad preparation step 4

In another bowl, whisk together the vinegar and honey and season with salt and pepper. Add the safflower oil in a steady stream, whisking to combine. Add to the tomato mixture and chill until ready to serve.

5.
Escarole-Melon Salad preparation step 5

Remove seeds from melon with a spoon and scoop flesh into balls with a melon baller. (Or cut melon into wedges, peel and chop finely.)

6.
Escarole-Melon Salad preparation step 6

Rinse escarole, spin dry and cut into bite-sized pieces.

7.
Escarole-Melon Salad preparation step 7

Rinse prawns and pat dry with paper towels.

8.
Escarole-Melon Salad preparation step 8

Peel garlic and cut into thin slices.

9.
Escarole-Melon Salad preparation step 9

Heat the olive oil in a skillet. Cook garlic and prawns, stirring, about 2 minutes. Season with pepper.

10.
Escarole-Melon Salad preparation step 10

Arrange the melon, escarole and prawns on a serving plate. Top with tomato salsa and serve immediately.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie209 kcal(10 %)
Protein24 g(24 %)
Fat5 g(4 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.5 μg(3 %)
Vitamin E7.2 mg(60 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.4 mg(29 %)
Folate146 μg(49 %)
Pantothenic acid1.6 mg(27 %)
Biotin13.3 μg(30 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C93 mg(98 %)
Potassium1,220 mg(31 %)
Calcium148 mg(15 %)
Magnesium84 mg(28 %)
Iron4.4 mg(29 %)
Iodine138 μg(69 %)
Zinc3 mg(38 %)
Saturated fatty acids0.8 g
Uric acid121 mg
Cholesterol152 mg
Development of this recipe:
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