Arugula and cantaloupe salad, with added avocado and croutons toasted in a pan with a few tablespoons of citronette. The result is a side dish fresh and appetizing to serve on hot summer days.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Arugula and Cantaloupe Salad
- 3 oz arugula
- 9 oz cantaloupe (cleaned)
- 1/2 avocado
- 2 slices bread
- 1 lemon juice
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Preparation of ARUGULA AND CANTALOUPE SALAD
Start by preparing the citronette: pour the lemon juice into a jar, passing it through a strainer; add the oil, a few pinches of salt and pepper. Close the jar and shake it to obtain a homogeneous citronette.
Set aside 2/3 of the emulsion and pour the rest into a small non-stick pan.
Remove the crust from the bread slices and cut the crumb into cubes. Pour the bread cubes into the pan with the citronette, mix well, then toast over low heat for a few minutes, turning continuously.
When the bread is well toasted, remove it from the pan and let it cool.
Cut the cantaloupe flesh and peeled avocado into cubes. Place them in a salad bowl, add the washed and dried arugula, and dress with the reserved citronette. Mix well and, if necessary, adjust the salt.
Add the croutons and serve.
Notes
If you liked this recipe, you might also be interested in the Watermelon and Feta, Summer Salad or the Cedar Salad with Olives or the Risotto with Salmon and Pineapple.
