Korean Melon and Ricotta Salad recipe - ingredients, nutrition and when to eat it
A salad of crisp, sweet Korean melon with creamy ricotta and fresh baby greens. It makes a lovely light side for lunch or dinner on a hot day.
Salads & light · 10 minutes to cook
Tips: Scoop out the seedy center of the Korean melon neatly so the salad doesn’t become too watery.
Tips: Slice the melon just before serving to keep it crisp.
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Ingredients (1 serving)
- Korean melon — 0.5 pc
- Ricotta cheese — 40 g
- Baby greens — 30 g
- Olive oil — 1 tsp
- Lemon juice — 1 tsp
- Ground black pepper — 0.2 tsp