Korean Melon and Ricotta Salad recipe - ingredients, nutrition and when to eat it
This light summer salad combines Korean melon, ricotta, and baby greens. The melon’s crisp texture and gentle sweetness pair well with the cheese’s mild,…
This light summer salad combines Korean melon, ricotta, and baby greens. The melon’s crisp texture and gentle sweetness pair well with the cheese’s mild, creamy richness. It’s a refreshing side for lunch or a light dinner on a hot day.
Salads & light · 10 minutes to cook
Tips: Pat the Korean melon dry with a paper towel so the salad doesn’t get watery.
Tips: Add the ricotta just before serving to keep its creamy texture.
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Ingredients (1 serving)
- Korean melon — 0.5 pc
- Ricotta cheese — 40 g
- Baby greens — 1 handful
- Olive oil — 1 tsp
- Balsamic vinegar — 1 tsp
- Ground black pepper — 0.2 tsp