Melon and cucumber salad with raspberries

Melon and cucumber salad with raspberries

Total: 15 min. | Active: 15 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 243 kcal
, Fat: 10 g
, Carbohydrate: 31 g
, Protein: 5 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 tsp mustard
2 tbsp white balsamic vinegar
2 tbsp olive oil
1 tsp liquid honey
½ tsp salt
a little pepper

Salad

1 kg watermelon, cut into approx. 2 cm cubes
250 g mini cucumbers, cut lengthwise into thin slices
100 g raspberries
1 red onion, cut into thin slices
½ bunch peppermint, thinly sliced
2 tbsp almonds, roasted, coarsely chopped
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How it's done

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Dressing

Place the mustard in a bowl along with all the other ingredients up to and including the pepper, mix well.

Salad

Add the melon cubes and all remaining ingredients for the dressing, mix.

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