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Melon Salad in Endive Boats

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by Nathalie
Step by step recipe - 20 Min
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July 8, 2018

Food. Friends. Sunshine

I always love to eat salad but in the summer I basically eat salads all the time. There are so many incredible combinations of salads and I’m obsessed to try out lots of them. My latest salad obsession is this melon salad in endive boats. Its super fun to eat and tastes so fresh and delicious. It’s a great recipe for any lunch or dinner but also perfect  to serve as finger food when you have some friends over. The combination of melon, mint, cucumber, grains and endive is just such an incredible mix of sweet, fresh and bitter that is filling and so nutritious. When I eat this salad I feel the summer in my mouth!

In collaboration with
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Serves 2
Cooks in 20 Minutes
Difficulty Easy

INGREDIENTS

2 endives/chicoree
100 g spelt/brown rice/quinoa
200 ml vegetable broth
200 g cucumber, diced
300 g melon, diced
1 tbsp olive oil
to taste salt and pepper
20 g pine nuts
2-3 tbsp fresh mint, chopped

Method:

Cook the Quinoa/Rice/Spelt in the vegetable broth until all the liquid is absorbed. In the meantime, peel the endives into their leafs and make the salad. For the salad, dice the cucumber and melon and place into a large bowl. Add the pine nuts, mint and cooked grain and mix. Add olive oil and salt and pepper to taste. Fill the salad into the endive boats and serve

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