Strawberry, Tomato, Mozzarella and Basil Salad
Servings: 2
Summery, refreshing, yet substantial. This keto-friendly salad is perfect both as a lunch option or as a dinner side dish.
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Ingredients
- 250 g Mozzarella di Bufala Campana or ordinary mozzarella (the type suspended in liquid)
- 160 g cherry tomatoes
- 70 g fresh strawberries - net weight from 80g fruit
- 1 handful fresh basil leaves
- 15 g extra virgin olive oil
- 10 g balsamic vinegar of Modena
- 1 sprinkle fine himalayan pink salt
Instructions
- drain and cut the mozzarella into chunks; sharpen your knife and cut the cherry tomatoes into quarters; hull the strawberries, cut them in half and then slice them thinly; cut the basil leaves into slivers (kitchen scissors work best); transfer to a mixing bowl.
- place the bowl over scales and tare, drizzle the extra virgin olive oil as you weigh; tare and drizzle the balsamic vinegar, checking the weight.
- sprinkle generously with salt, toss and serve immediately.
Notes
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1/2 recipe | Calories: 418kcal | Carbohydrates: 6g | Protein: 19.5g | Fat: 35g
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