Description
A vibrant and easy-to-make salad combining juicy watermelon, crunchy nuts, savory speck, and fresh mint—perfect for hot days or light meals.
Ingredients
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3.3 cups (180 g) iceberg lettuce, chopped
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2.5 oz (70 g) speck, diced
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0.6 cup (80 g) almonds, toasted
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1.4 oz (40 g) pumpkin seeds, toasted
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2 tbsp olive oil
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Salt and pepper, to taste
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1⅓ tbsp balsamic vinegar
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Fresh mint leaves, for garnish
Instructions
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Remove fat from speck; dice and set aside.
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Chop lettuce and toast almonds and pumpkin seeds.
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Cube watermelon, removing rind and seeds.
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In a large bowl, combine lettuce, almonds, pumpkin seeds, and speck.
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Season with salt, pepper, and olive oil; toss gently.
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Add watermelon cubes and balsamic vinegar; mix carefully.
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Garnish with fresh mint leaves and serve.
Notes
Substitute speck with prosciutto for a milder flavor or omit for a vegetarian option.
Swap almonds and pumpkin seeds with walnuts or pistachios for variety.
Try adding cherry tomatoes, cucumbers, or peaches for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 220 kcal
- Sugar: 14g
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g