Orange, avocado and grilled watermelon salad
with seasonal vegetables and accompanied by rice
Another version of our grilled watermelon, this time marinated with lime, agave syrup and soy sauce. You won't regret trying this new way eating your daily dose of fruit!
-
Vegan
Preparation time:
40 min.
Difficulty level:
Easy
Allergens:
wheat, soya, gluten, sesame
Utensils:
Ingredients
Carrot
White cabbage
Avocado
Orange
Red onion
Watermelon
Basmati rice
Toasted sesame seeds
Salad dressing
Lime
Agave syrup
Soy sauce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3213
768
37
7
103
25
14
11
0
61
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Remove the green part of the watermelon. Cut it into slices of 2cm thick and then into rectangles or squares. Mix the juice and the zest of 1/2 lime with the agave syrup and soy sauce in a bowl. Marinate the watermelon slices in the liquid for 10 minutes. Heat 1 tablespoon of oil in a pan and add the watermelon. Cook it for 10-15 minutes on each side, without moving it over medium to low heat. When both sides are cooked, remove from the pan and season to taste. Let it rest on a plate before serving.
2.
Place the rice and 400ml of water in a pot. Bring it to a boil and let it cook for approx. 10-12 minutes until tender. Drain the water and let the rice cool down. Set aside.
3.
Wash the vegetables. Peel the carrot and cut it into slices using a peeler, or finely grate it. Cut the cabbage into thin strips. Peel the orange and cut it into wedges. Cut the onion into thin strips. Peel the avocado and cut it into slices. Mix the vegetables with the salad dressing in a bowl. Season to taste.
4.