Vegetable-melon Salad with Bocconcini

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Vegetable-melon Salad with Bocconcini
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in

Ingredients

for
4
Ingredients
250 grams
green Asparagus
400 grams
Chickpeas (canned)
2
400 grams
Melon pulp (such as Galia)
300 grams
1
Lime (juiced)
1 teaspoon
brown Sugar
5 tablespoons
freshly ground Pepper
Mint (for garnish)

Preparation steps

1.

Peel lower 1/3 of asparagus stalks and blanch for 6-8 minutes in boiling salted water. Rinse in cold water and cut into 4-5 cm (approximately 2-inch) long pieces. Rinse the chickpeas in a colander and drain. Cut the avocados in half, peel, remove pits and cut into pieces. Cut melon into cubes. Drain bocconcini and cut in half.

2.

Mix lime juice with the sugar and the oil. Season with salt, pepper and red pepper flakes. Mix prepared salad ingredients together and distribute among bowls.

3.

Serve garnished with mint.