A simple and quick recipe with ingredients that blend wonderfully: the creaminess of avocado, the freshness of feta enhanced by delicious slices. The touch of originality comes from edamame, beans from Asia that add crunch and fit perfectly into this salad.
Blanch the edamame pods in boiling water for 1 minute, then cool them in ice water, shell them, and set aside. Cut the melon in half, remove the seeds, and use a melon baller to scoop out balls from the flesh.
Cut the avocado in half. Remove the pit and skin, then slice into thin pieces and drizzle with a bit of lemon juice. Prepare a vinaigrette with white balsamic vinegar, olive oil, and mustard.
To finish, place the young shoots at the bottom of the bowl, add the melon balls, the slices of avocado, the edamame beans, the crumbled feta, and the shredded prosciutto. Season with vinaigrette.
0 servings
2
EN 
TH