Crunchy mozzarella salad
A vegetarian rainbow salad with cucumber strips, semi-dried tomatoes, peppers, cheese and seeds
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Prep:5 mins
No cook - Serves 2
- Easy
Nutrition per serving
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kcal 361
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fat 16g
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saturates 6g
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carbs 31g
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sugars 27g
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fibre 10g
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protein 22g
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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.