Summer is hot, no matter how caring and enthusiastic you are, cooking has become a headache. No matter how delicious the food is, no matter how delicious the appetite is, after steaming hot stir-fried, frying, and stewing, the appetite has long been soaked in sweat.
Let's have a refreshing salad at this time. It will definitely make us feel refreshed and refreshed in the scorching heat. You can enjoy a pleasing and nutritious melon salad with just two simple techniques of cutting and mixing.
melon salad
Recipe Recommendations
Steps for melon salad
1
Wash the melons and cut them into W shapes with a knife.
2
Cut the cantaloupe into half.
3
Use a spoon to dig out the melon meat and turn the melon skin into a small bowl.
4
Bake the cashew nuts in the oven at 150 degrees for 8 minutes, roast and set aside. Clean and dice the cucumber, peel the apple and dice the cooked chicken egg yolks, dice the melon meat, dice the onion into thin circles.
5
Place cucumber, apple, egg yolk, cantaloupe meat and onion rings in a large bowl, add a little olive oil.
6
Add black pepper salt and mix well.
7
Mix well and place into a small bowl of cantaloupe, sprinkle with cooked cashew nuts on top, and garnish with red plums.melon salad Make Tips
1. When cutting cantaloupes, you should cut them slowly, thoroughly, cut them evenly without varying heights, and be careful not to cut your hands. 2. There are two small melon bowls, only one small bowl is used for holding salad, and the other one is used for directly filling the dug pulp, which is also popular.