Mixed salad with honeydew melon and avocado

Ingredients for 2 servings:

• 4 m.-large tomato(s), fully ripe
• 1 small cucumber(s), slim
• 6 small onions, red
• ½ avocado(s), ripe
• ½ honeydew melon(s), fully ripe
• ¼ carrot(s)
• 2 tsp salt or instant chicken broth
• 1 tbsp, heaped herbs, Italian
• ½ tsp mace powder, alternatively freshly grated nutmeg
• 1 tsp black pepper, freshly ground
• 1 pinch(s) chili powder (chipotle)
• 1 tsp white sugar
• 2 medium-sized garlic cloves, fresh
• 2 tbsp red wine vinegar
• 2 tbsp orange juice
• 6 tbsp extra virgin olive oil
• e.g. pistachio kernels
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

An exotic salad from Bali, Indonesia.

Wash the fruit and vegetables and chop into bite-sized pieces. Peel the carrot and coarsely grate it. Peel the onions and cut them crosswise into 2 mm thick slices. Quarter the cucumber lengthwise and cut them crosswise into 5 mm thick slices. Halve the avocado, remove the pit, and use a melon baller to scoop out half a ball. Cut three 1 cm thick slices crosswise from a deseeded honeydew melon half, peel them, and cut them into cubes approximately 1 x 1 cm in size. Juice the tomatoes. Sprinkle the dressing ingredients, from instant chicken stock to sugar, over the salad, mix, and let it mature for 10 minutes. Peel the garlic cloves, squeeze them, and mix with the vinegar and orange juice. Add the vinegar mixture and olive oil to the salad just before serving. Divide the salad among serving plates, garnish, and serve with white bread.