Baby spinach, melon, Parmesan cheese and pecan nut salad


Serves 4

  • 200 g baby salad spinach
  • 1 cantaloupe melon
  • 50 g pecan nut kernels
  • Parmigiano Reggiano (Parmesan)
  • 1 untreated, unwaxed lemon
  • extra virgin olive oil
  • salt and pepper

For the watermelon agua fresca

  • 4 slices fresh watermelon
  • 2 cm fresh ginger root
  • 2 untreated, unwaxed limes
  • 1 l still mineral water
  • ice
  • a few sprigs fresh mint


Cut the melon in half, remove the seeds, slice and peel, then chop the slices into pieces, but not too small. Add the melon to the baby spinach and dress with a drizzle of oil, salt, pepper and the juice of the lemon. Mix and add the nut kernels and the Parmesan, thinly flaked.

Prepare the watermelon agua fresca: peel the watermelon, one lime and the ginger and juice them using a juicer or juice extractor. Mix the juices together in a jug and add a dozen ice cubes, the other lime (washed and sliced) and a few mint leaves.

Fill up the jug with the still mineral water and stir. Store in the fridge until it is time to serve it. Serve with the melon salad.

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