Melon Salad with Vanilla Cream
(3 votes)
(3 votes)
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
253
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 253 kcal | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 23 g | (15 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 36 ozs Watermelon
- 1 Cantaloupe
- 1 honeydew melon
- Lemon balm
- 4 Tbsps lemon juice
- 2 stalks thyme
- 3 Tbsps Pine nuts
- 10 ozs Crème fraiche
- 3 ozs powdered sugar
- 6 ozs Greek yogurt
- Puree (from a vanilla pod)
- Lemon balm (for garnish)
Preparation steps
1.
Cut the melon into quarters, remove the seeds, peel and cut the flesh into bite-sized cubes. Rinse the lemon balm and finely chop the leaves. Mix the lemon balm and lemon juice with the melon cubes, cover and leave to infuse for 30 minutes in the refrigerator.
2.
Rinse the thyme and finely chop the leaves. Toast the pine nuts in a dry skillet. Mix with the thyme, transfer to a plate and set aside.
3.
For the vanilla cream, mix the crème fraîche with the powdered sugar, yogurt and vanilla.
Stir the melon salad briefly before serving and shower with the pine nuts. Garnish with lemon balm and serve the vanilla cream in a separate dish.
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