Cucumber and Arugula Salad with Bocconcini
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
2
- Ingredients
- 2 Tbsps Pine nuts
- 200 grams Cucumber
- 150 grams Arugula
- 1 Tbsp olive oil
- 1 Tbsp Vegetable broth
- 1 Tbsp White vinegar
- 1 Tbsp lemon juice
- 1 pressed garlic clove
- 150 grams Bocconcini
Preparation steps
1.
Toast the pine nuts in a dry frying pan. Peel cucumber, cut in half lengthwise, remove seeds with a spoon and cut crosswise into thin slices. Rinse arugula, trim and shake dry.
2.
Arrange arugula with cucumber on plates. Mix olive oil with vegetable broth, vinegar, lemon juice and garlic. Season with salt and pepper. Cut bocconcini into thin slices crosswise.
3.
Sprinkle bocconcini and pine nuts over the salads and drizzle with the vinaigrette.
