Yellow Watermelon, Tomato, and Parmesan Salad
Watermelon, tomatoes, and avocado add fiber and juiciness, while Parmesan contributes protein and a savory finish. Large cuts and gentle mixing help the vegetables and greens keep their texture. Serve the salad immediately after adding the balsamic dressing.
Halve the cherry tomatoes (100 g), cut the avocado (150 g), watermelon flesh (500 g), and tomatoes (400 g) into large cubes, and slice the red onion (25 g) into thin strips. Add the lettuce (120 g) and mint (5 g).
Mix the balsamic vinegar (30 g), stevia (25 g), and olive oil (15 g) into a smooth emulsion.
Pour the dressing over the salad and mix gently so it coats the vegetables and greens evenly.
Before serving, finish the salad with black pepper (1 g), lemon zest (1 g), and table salt (2 g), then top it with thin slices of parmesan (35 g). Serve immediately.
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