John Myers
Asparagus Salad with Melon
The perfect asparagus salad with melon recipe with a picture and simple step-by-step instructions.
- 200 g Asparagus white
- 120 g Asparagus green
- 50 g Radish
- 30 g Spring onion sticks
- 50 g Carrot
- 1 size Red chilli
- 150 g Watermelon
- 2 tbsp Pine nuts
- 4 tbsp Peanut oil
- 4 tbsp Freshly squeezed lemon juice
- 2 tbsp Acacia honey
- Pepper salt
- Peel both types of asparagus, remove the woody ends and cut or plane into 2 – 3 mm thin, angled slices. Wash the radishes, dry them, and slice them into thin slices. Clean the spring onions and cut into fine rings. Peel the carrot, grate coarsely. Wash the chilli, dry, cut in half, remove the stem and seeds, cut across into fine strips. Cut the watermelon into approx. 1 cm cubes. Put everything in a large bowl and mix and – if prepared in time – cover with foil and keep in a cool place.
- Make a marinade from oil, juice, honey, pepper and salt, pour over the salad and mix everything together well. But that just before serving, otherwise the salad is no longer crisp …… The salad is a light side dish to fish and other things. Seafood.
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