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Bean Mozzarella Salad

Beauty lies always in simple things. This power salad is all you need on a busy summer weekday.

 

Ingredients

Ingredients
Servings:
Salad
g
Green String Beans
g
Cherry Tomatoes
g
Sunflower Seeds
g
Mozzarella Balls
Mixed Green Salad
Dressing
tbsp
White Aceto Balsamico
tbsp
Olive Oil
tbsp
Lemon Juice
tsp
Lemon Zest
g
Skyr Yoghurt
Salt & Pepper to taste
Splash of Water
Calories
per serving
267
Carbs
6
Protein
17
Fat
19

Instructions

Preparing In The Kitchen
  1. Trim ends of beans and leave them whole.
  2. Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
  3. Half the cherry tomatoes and add all veggies to a big bowl. Add the mozzarella balls.
  4. Mix all the dressing ingredients in food processor – adjust the taste if needed.
  5. Pour the dressing mixture over the salad and toss till evenly coated.

Preparing In The Kitchen
  1. Trim ends of beans and leave them whole.
  2. Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
  3. Half the cherry tomatoes and add all veggies to a big bowl. Add the mozzarella balls.
  4. Mix all the dressing ingredients in food processor – adjust the taste if needed.
  5. Pour the dressing mixture over the salad and toss till evenly coated.

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