Melon salad with basil

Melon salad with basil

Total: 15 min. | Active: 15 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / person: 196 kcal
, Fat: 8 g
, Carbohydrate: 23 g
, Protein: 6 g

Ingredients

2 people

Hint:


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

Melon salad

500 g baby watermelon, cut into approx. 2 cm cubes
1 organic lime, use a little grated zest and 2 tbsp of juice
½ red chillies, deseeded, finely chopped
¼ tsp salt

To serve

2 tbsp salted, roasted peanuts, coarsely chopped
4 sprigs basil, leaves torn off
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How it's done

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Melon salad

In a bowl, mix the melon with all the other ingredients up to and including the salt.

To serve

Serve the melon salad on a platter, top with the peanuts and basil.

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