Crunchy mozzarella salad
A vegetarian rainbow salad with cucumber strips, semi-dried tomatoes, peppers, cheese and seeds
- Prep:5 mins
No cook - Serves 2
- Easy
Nutrition per serving
- kcal 361
- fat 16g
- saturates 6g
- carbs 31g
- sugars 27g
- fibre 10g
- protein 22g
- salt 0.7g
Ingredients
- 100g lamb's lettuces 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 seeds
- 2 tsp balsamic vinegar
Method
Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.
Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.