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Melon and mozzarella salad with thyme

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Ingredients for 1 servings:

  • 140 g watermelon(s), weighed without peel
  • 7 balls of mini mozzarella
  • n. B. Thyme leaves, fresh
  • 2 tbsp oil
  • ½ lime(s), juice
  • 1 tbsp agave syrup
  • 1 pinch of salt
  • Cayenne pepper, generous

Instructions

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

In a bowl, combine the oil, lime and agave syrup, salt, cayenne pepper, and the torn thyme leaves. Add the cayenne pepper gently for now; you can always adjust the seasoning later. Quarter the drained mini mozzarella and add it to the dressing. Finely chop the melon flesh and mix it in. Finally, season with cayenne pepper; the spiciness goes very well with the fresh melon. Arrange the salad in a bowl or glass, garnish, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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