This crunchy mozzarella salad is a delicious, gluten-free, egg-free and nut-free Italian side dish made of no cook semi-dried tomatoes in oil and yellow bell peppers.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | lactose | soy |
⏱ 9 mins – easy
🍽 2 servings – 174 kcal per serving
| Serving
295g |
Fat
9g |
Sat. fat
1g |
Sodium
176mg |
| Carbs
20g |
Fibers
5g |
Sugars
2g |
Proteins
6g |
INGREDIENTS
- 4 oz baby spinach leaves
- 1 half cucumber
- 4 oz semi-dried tomatoes in oil
- 1 yellow bell pepper
- 4 oz mozzarella balls
- 2 tsp pumpkin seeds
- 2 tsp balsamic vinegar
TOOLS
- 1 spoon
- 1 vegetable peeler
- 1 knife
- 1 bowl
- 2 plates
STEPS
Peel the cucumber with a vegetable peeler, then cut it into slices.
Halve and deseed the yellow bell pepper, then cut it into strips.
Cut the mozzarella balls into slices.
Put the baby spinach leaves, cucumber slices, semi-dried tomatoes in oil, and yellow bell pepper strips in a bowl. Mix with a spoon until well combined.
Transfer to a plate. Top with the mozzarella slices and pumpkin seeds. Drizzle with balsamic vinegar.
It’s ready to be served !
