Apple Salad With Balsamic Vinegraitte
This apple, melon and pineapple salad with balsamic vinegar is a perfect choice for hot summer days. It’s crispy, juicy and refreshing. With the dressing that tastes a little spicy yet delicious.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 ounces cantaloupe melon.
- 5 ounces pineapple.
- 4 ounces cucumber.
- 4 ounces radishes.
- 4 ounces granny smith apple (see the note.)
- 2 ounces feta cheese.
- 2 ounces cashew nuts.
- Two handfuls rocket leaves.
- 3 tablespoons extra-virgin olive oil.
- 1 tablespoons Balsamic vinegar.
- ¼ teaspoon dried-red chilli flakes.
- ⅛ teaspoon Himalayan salt (see the note.)
- ½ teaspoon clear honey.
Instructions
- 1
The salad:
- 2
Cut the cantaloupe melon and pineapple into cubes.
- 3
Trim the radish and slice them in equal thickness.
- 4
Peel, core and chop the apple.
- 5
Peel, deseed and cut the cucumber into cubes.
- 6
Pan roast the cashew nuts until they’re slightly brown and crunchy. Let them cool and crush them a little bit.
- 7
The dressing:
- 8
In a small bowl, put the balsamic vinegar, extra-virgin olive oil, dry chilli flakes, salt, and honey.
- 9
Mix well until all is kind of emulsified.
- 10
To assemble:
- 11
Arrange the rocket leaves on a big plate.
- 12
Add the melon, pineapple, apple, radish, apple, and cucumber.
- 13
Sprinkle the cashew nuts all over.
- 14
Crumble and scatter the feta cheese over the fruits and leaves.
- 15
Drizzle the dressing over the salad and mix everything using the salad spoons.