Hyssop salad
Composition / ingredients
4
Servings:
Cooking method
1. Peel the watermelon and remove the seeds, take the right amount of pulp, cut into cubes.
2. Chili pepper is cut with a knife finely, if desired, you can add a little seeds.
3. Peel the onion, wash it, cut it into thin circles.
4. All the greens are washed, dried, cut arbitrarily.
5. Whisk the cream with a mixer to a creamy consistency, break the cream cheese with a bender, then combine both masses, salt, pepper, mix.
6. Put a couple of spoons of cream dressing on a serving plate, then watermelon with onion and chili, sprinkle with apple cider vinegar, sprinkle with spicy herbs: hyssop, anise and purslane. 
That's such a delicious masterpiece turned out. Eat to your health!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Anise - 337 kcal/100g
- Hyssop - 21 kcal/100g
- Ground black pepper - 255 kcal/100g
- Watermelon - 25 kcal/100g
- Leek - 33 kcal/100g
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chili pepper - 40 kcal/100g
