Tomato Watermelon Salad with Roasted Cashew and Kesong Puti
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
The sound of the watermelon cracking at your first cut is usually a sign that a treat is in store. Filled to nearly bursting with juices, flavor and a healthy dose of antioxidants, the fresh, crisp melon simply boasts of summer and has everyone in the kitchen hovering for that first taste.
1 Carve into basket the whole watermelon and remove all watermelon meat inside and cut into chunks and set aside.
2 Combine tomato, watermelon, kesong puti, arugula, fresh basil and toss in bowl with Balsamic vinegar, extra virgin oil and honey. Season with salt and pepper.
3 Fill carved watermelon basket with combined mixture of melon, tomato, kesong puti, and arugula. Top with roasted cashew nuts.
The sound of the watermelon cracking at your first cut is usually a sign that a treat is in store. Filled to nearly bursting with juices, flavor and a healthy dose of antioxidants, the fresh, crisp melon simply boasts of summer and has everyone in the kitchen hovering for that first taste.
- 2 pcs. Jumbo red Tomato cut into cubes
- 1 pc. Watermelon cut into chunks (medium size melon)
- 200 g. Cashew Nuts roasted
- 2 pcs. Kesong puti cut into cubes
- 300 g. Arugula cut into cubes
- 10 g. Fresh basil twist by hand
- 1 tsp. Honey
- ¼ cup Balsamic vinegar
- ¼ cup Extra Virgin oil
- 1 tsp. Salt
- 1 tsp. Crushed black pepper
2 Combine tomato, watermelon, kesong puti, arugula, fresh basil and toss in bowl with Balsamic vinegar, extra virgin oil and honey. Season with salt and pepper.
3 Fill carved watermelon basket with combined mixture of melon, tomato, kesong puti, and arugula. Top with roasted cashew nuts.
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