Does watermelon immediately make you think of a refreshing, thirst-quenching treat on a hot day? What if we transformed it into a flavorful salad to enjoy as an appetizer or side dish, perhaps paired with a crunchy frisella?
Before you get skeptical, we suggest you try our proposal: a colorful and crunchy watermelon salad, capable of winning you over from the first bite thanks to its freshness and its mix of unusual yet perfectly balanced flavors.
It is a light dish A nutritious and delicious lunch, perfect after a morning at the beach when you're craving something fresh and delicious. Bring a touch of summer cheer to the table with this watermelon salad and let yourself be surprised by new combinations.
Watermelon salad: preparation
To prepare it, start by removing the fatty part of the speck and cutting it first into strips, then into small cubes. Proceed with the iceberg lettuceCut the watermelon in half, remove the core, and slice it thinly. Rinse under running water, dry thoroughly, and set aside. Toast the almonds in a hot pan for about 3 minutes, stirring frequently, and do the same with the pumpkin seeds, but only for 2 minute. Cut the watermelon into XNUMX-cm cubes, removing any seeds.
At this point, you can assemble your salad: in a large bowl, place the lettuce, almonds, and toasted pumpkin seeds. Add the diced speck, season with salt, pepper, and a drizzle of extra virgin olive oil. Mix well, then add the watermelon cubes and drizzle with a few drops of balsamic vinegar. Give it a final toss. mixed To blend the flavors, season with fresh mint leaves. Your summer watermelon salad is ready: fresh, tasty, and original.
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