Fig and Mozzarella Salad

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Average: 5 (1 vote)
(1 vote)
Fig and Mozzarella Salad
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Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
432
calories
Calories

Healthy, because

Even smarter

Nutritional values

Figs are rich in minerals including potassium, calcium, magnesium, iron, and copper and are a good source of antioxidant vitamins A and K. Mozzarella provides plently of healthy fats and calcium, and the other parts of the salad provide other vital nutrients. 

Serve this with a side of bread to make it a filling salad! 

1 serving contains
(Percentage of daily recommendation)
Calorie432 kcal(21 %)
Protein11.79 g(12 %)
Fat29.46 g(25 %)
Carbohydrates33.3 g(22 %)
Sugar added1.44 g(6 %)
Roughage4.57 g(15 %)
Vitamin A174.17 mg(21,771 %)
Vitamin D0 μg(0 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.78 mg(7 %)
Vitamin B₆0.18 mg(13 %)
Folate10.91 μg(4 %)
Pantothenic acid0.46 mg(8 %)
Biotin0.1 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5.35 mg(6 %)
Potassium377.82 mg(9 %)
Calcium285.53 mg(29 %)
Magnesium28.26 mg(9 %)
Iron0.73 mg(5 %)
Iodine0.15 μg(0 %)
Zinc0.25 mg(3 %)
Saturated fatty acids10.95 g
Cholesterol18 mg

Ingredients

for
4
Ingredients
12 ripe Figs
1 handful red Leaf lettuce variety
1 ½ cups Bocconcini (drained)
4 tablespoons balsamic vinegar
1 teaspoon honey
4 tablespoons olive oil
Sea salt (to taste)
1 tablespoon fresh lemon zest
fresh mint (for garnish)
How healthy are the main ingredients?
olive oilhoneyFigsmint
Preparation

Kitchen utensils

1 Large knife, 1 Small bowl, 1 Tablespoon, 1 Paper towel, 1 Brush, 1 große Bowl mit Deckel, 1 Sieve, 1 Cutting board, 1 Pot, 1 Wooden spoon, 1 Measuring cups, 1 Teaspoon, 1 Immersion blender, 1 Grill pan

Preparation steps

1.
Rinse figs and pat dry and cut into quarters. Rinse the lettuce, spin or pat dry and gently tear into small pieces.
2.
Divide the figs, lettuce and mozzarella among 4 serving plates.
3.
In a small bowl, whisk the vinegar, honey, and olive oil together and season to taste with sea salt.
4.
Drizzle dressing over the salad and garnish with lemon zest and mint leaves. Serve.
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