Beauty lies always in simple things. This power salad is all you need on a busy summer weekday.
Ingredients
Instructions
Ingredients
Ingredients
Calories
per serving
267
Carbs
6
Protein
17
Fat
19
Instructions
Preparing In The Kitchen
Trim ends of beans and leave them whole.
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.
Half the cherry tomatoes and add all veggies to a big bowl. Add the mozzarella balls.
Mix all the dressing ingredients in food processor – adjust the taste if needed.
Pour the dressing mixture over the salad and toss till evenly coated.
Preparing In The Kitchen
Trim ends of beans and leave them whole.
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.
Half the cherry tomatoes and add all veggies to a big bowl. Add the mozzarella balls.
Mix all the dressing ingredients in food processor – adjust the taste if needed.
Pour the dressing mixture over the salad and toss till evenly coated.