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Avocado-melon salad

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Ingredients for 2 servings:

  • 60 g Kritharaki (rice-shaped noodles)
  • ½ avocado(s)
  • 1 honeydew melon(s)
  • 1 small onion(s), red
  • 1 tbsp Parmesan, shaved
  • 2 tbsp lemon juice
  • 1 bunch of parsley
  • 1 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 53 minutes

vegetarian

Cook the rice noodles in salted water according to the package instructions, drain, and rinse. Peel half the avocado and dice the flesh. Halve the melon and scoop out the seeds with a spoon. Then quarter it, remove the skin, and dice it. Finely slice the onions. Wash the parsley, shake dry, and finely chop. Combine all ingredients in a bowl and let stand for 1/2 hour.

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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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