Spicy watermelon salad with avocado, tomatoes, shallots and breaded mozarella balls in parsley vinaigrette
very easy
30 mins
30 mins
Ingredients
- 2 TABLESPOONS (à approx. 15 g) Pine nuts
- 1 kg Watermelon
- 300 g yellow tomatoes
- 200 g Romaine lettuce hearts
- 1 (approx. 300 g) Avocado
- 1 Shallot
- 4-5 Stem(s) flat leaf parsley
- 7-10 Tbsp juice of 1/2 lemon
- 1 TABLESPOON Sugar
- 6 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 packs (125 g each) Mini mozzarella balls
- 1 egg (size M)
- 75 g Breadcrumbs
Directions
- 1
Roast pine nuts in a pan without fat until golden brown. Let them cool down on a flat plate. Cut melon into slices, remove skin. Cut the flesh into cubes of about 1.5 cm. Wash, dry and halve the tomatoes and remove the stalk. Cut tomato halves into slices. Clean, wash, dab dry and cut lettuce into large pieces. Halve avocado, remove seeds. Remove the flesh from the skin, cut into slices
- 2
Peel the shallot and cut into fine rings. Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Mix lemon juice, sugar, chopped parsley and shallot. Add 2 tablespoons of oil in a thin stream. Season with salt and pepper. Mix melon, tomatoes, avocado pine nuts and dressing. Keep cold
- 3
Drain the mozzarella. Season vigorously with salt and pepper. Whisk the egg. Turn mozzarella first in egg, then in breadcrumbs. Repeat the process once to create a closed shell. Heat 4 tablespoons of oil in a small coated pan. Fry the mozzarella in it for approx. 3 minutes, turning it until golden brown. Drain on kitchen paper. Arrange salad and spread mozzarella balls on top. Garnish with parsley leaves
Nutrition Facts
640 kcal
32 g
48 g
20 g
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