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Honeydew Melon and Strawberry Salad with Radishes, Mozzarella, Mint, and Rice Cracker Breadcrumbs https://www.metro.ca/userfiles/image/recipes/salade-melon-miel-fraises-radis-mozzarella-menthe-crumble-craquelins-riz-10869.jpg PT20M PT00M PT20M
Place the honeydew, strawberry, radishes, and mozzarella in a salad bowl. Set aside.Use a food processor to turn the rice crackers, hemp seeds, and nutritional yeast into breadcrumbs.Add the oil and maple syrup.Mix and season with salt and pepper. Set aside.In the same unwashed food processor bowl, mix all the ingredients for the mint sauce until you obtain pesto with a more or less even texture.Add the sauce and breadcrumbs on top of the salad.Note:The sauce and breadcrumbs should be kept in separate containers. The sauce can be kept up to four days in the fridge and the breadcrumbs can be kept up to 10 weeks at room temperature.
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4 cups (1 L) honeydew melon, cubed 2 cups (500 mL) strawberries, quartered 1/2 cup (125 mL) radish, thinly sliced 150 à 200 g fresh mozzarella, separated into pieces mint sauce: 1/2 cup (125 mL) fresh mint leaves 2 Tbsp. (30 mL) extra virgin olive oil 2 tsp. (10 mL) cider vinegar 1 tsp. (5 mL) maple syrup 1 tsp. (5 mL) sambal oeleck salt and pepper crumble: 1 cup (250 mL) plain rice crackers de riz nature 1/4 cup (60 mL) hemp seeds 1/4 cup (60 mL) nutritional yeast 1 Tbsp. (15 mL) extra virgin olive oil 1/2 tsp. (2 1/2 mL) maple syrup salt and pepper to taste
Honeydew Melon and Strawberry Salad with Radishes, Mozzarella, Mint, and Rice Cracker Breadcrumbs

Honeydew Melon and Strawberry Salad with Radishes, Mozzarella, Mint, and Rice Cracker Breadcrumbs

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9
servings
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 cups
    (1 L)
    honeydew melon, cubed
  • 2 cups
    (500 mL)
    strawberries, quartered
  • 1/2 cup
    (125 mL)
    radish, thinly sliced
  • 150 à 200 g
    fresh mozzarella, separated into pieces

  • mint sauce:
  • 1/2 cup
    (125 mL)
    fresh mint leaves
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 2 tsp.
    (10 mL)
    cider vinegar
  • 1 tsp.
    (5 mL)
    maple syrup
  • 1 tsp.
    (5 mL)
    sambal oeleck

  • salt and pepper

  • crumble:
  • 1 cup
    (250 mL)
    plain rice crackers de riz nature
  • 1/4 cup
    (60 mL)
    hemp seeds
  • 1/4 cup
    (60 mL)
    nutritional yeast
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
  • 1/2 tsp.
    (2 1/2 mL)
    maple syrup

  • salt and pepper to taste
Imprimer ma sélection

Preparation

Place the honeydew, strawberry, radishes, and mozzarella in a salad bowl. Set aside.

Use a food processor to turn the rice crackers, hemp seeds, and nutritional yeast into breadcrumbs.

Add the oil and maple syrup.

Mix and season with salt and pepper. Set aside.

In the same unwashed food processor bowl, mix all the ingredients for the mint sauce until you obtain pesto with a more or less even texture.

Add the sauce and breadcrumbs on top of the salad.

Note:

The sauce and breadcrumbs should be kept in separate containers. The sauce can be kept up to four days in the fridge and the breadcrumbs can be kept up to 10 weeks at room temperature.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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