Crunchy mozzarella salad

Crunchy mozzarella salad

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(3 ratings)

Prep: 5 mins No cook


Serves 2

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal361
  • fat16g
  • saturates6g
  • carbs31g
  • sugars27g
  • fibre10g
  • protein22g
  • salt0.7g
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  • 100g lamb's lettuce or baby spinach leaves, or a mixture of both
    Lamb's lettuce

    Lamb's lettuce

    lams lett-ess

    Sometimes known as Corn Salad, lamb's lettuce has long spoon-shaped dark leaves and a…

  • ½ cucumber, cut into ribbons using a vegetable peeler
  • 100g semi-dried tomatoes in oil from a jar (reserve 1 tbsp oil for drizzling)



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  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.

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

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Comments, questions and tips

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28th May, 2018
Nice healthy salad that was surprisingly filling but a little bit bland. I think next time I'll chop the sundried tomatoes to spread the flavour, add more seasoning and more balsamic oil. I might also add a little lemon juice.
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