Crunchy mozzarella salad

Crunchy mozzarella salad

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

A vegetarian rainbow salad with cucumber strips, semi-dried tomatoes, peppers, cheese and seeds

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal361
fat16g
saturates6g
carbs31g
sugars27g
fibre10g
protein22g
salt0.7g
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Ingredients

  • 100g lamb's lettuce or baby spinach leaves, or a mixture of both
  • ½ cucumber , cut into ribbons using a vegetable peeler
  • 100g semi-dried tomatoes in oil from a jar (reserve 1 tbsp oil for drizzling)
  • 1 yellow pepper , deseeded and cut into thin strips
  • 125g ball light buffalo mozzarella , cut into slices
  • 2 tsp pumpkin seed
  • 2 tsp balsamic vinegar

Method

  • STEP 1

    Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.

  • STEP 2

    Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.

Goes well with

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    Overall rating

    Rating: 4 out of 5.4 ratings
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