Cucumber, Radish, and Melon Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
1 lb (450 g) piece of watermelon or honeydew melon
1 small cucumber
Olive oil for frying
2 tbsp (25 g) flaked almonds
3-1/2 oz (100 g) fresh bean sprouts
8-10 medium radishes
4 green onions
A small bunch of watercress
1-1/2 tsp (7 mL) clear honey
3 tbsp (45 mL) walnut oil
1 tbsp (15 mL) cider vinegar
Deseed and cube the melon; rinse, dry, and cube the cucumber. Put both into a colander, add a little salt, and toss them together. Place a saucer on top and leave to drain. Heat a little oil in a frying pan and fry the almonds until golden, then drain on kitchen paper. Rinse the bean sprouts and drain them well, then rinse, dry and trim the radishes and green onions.
Quarter the radishes, slice the onions, and mix all three together in a salad bowl. Whisk the dressing ingredients together and pour over the salad. Trim the watercress, rinse and dry it, and arrange it in a shallow serving dish. Add the melon and cucumber to the salad bowl, toss the salad gently, then spoon it onto the watercress. Scatter the almonds over the top to serve.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1881