: 335 Kcal Preparation
: 20 min Cooking
: 10 min Difficulty
: very easy
· Watermelon: 1.7 kg
· Iceberg lettuce: 180 g
· Speck: 70 g
· Peeled almonds: 80 g
· Decorticated pumpkin seeds: 40 g
· Extra virgin olive oil "Il Cavallino Toscano" IGP: 30 g
· Mint: as needed
· Fine salt: as needed
· Black pepper: as needed
· Balsamic vinegar: 20 g
To prepare the watermelon salad, take the speck and use a knife to remove the fatty part. Then, cut it into strips and cubes and set it aside. Prepare the iceberg lettuce by cutting it in half, removing the core, and slicing it into thin strips. Rinse the sliced lettuce under running water and then dry it with a cloth. Set it aside.
Next, toast the almonds in a hot pan for about 3 minutes over medium heat, turning them frequently. Do the same in another pan with the pumpkin seeds, but reduce the time to 1 minute. Set them aside.
Take the watermelon and cut it in half to obtain the amount indicated in the recipe. Cut slices that are about 2 cm thick, remove the rind and the lighter, bitter and hard part of the watermelon. You will get approximately 700 g of flesh. Cut the slices into 2 cm cubes and remove the seeds.
Now everything is ready to assemble the watermelon salad. In a large bowl, combine the iceberg lettuce, toasted almonds, and toasted pumpkin seeds. Add the diced speck, season with salt and pepper to taste, and dress with the olive oil. Mix well, and then add the watermelon cubes. Season with balsamic vinegar and mix again to blend all the flavors.
Finally, garnish with fresh mint leaves. Your refreshing watermelon salad is ready to be served!