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EatSmarter exclusive recipe

Green Bean and Mozzarella Salad

with Cilantro Pesto
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Green Bean and Mozzarella Salad

Green Bean and Mozzarella Salad - Modern classic jazzed up for a lean meal

Difficulty:
very easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
98
calories
Calories
0
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Ingredients

for
1
serving
4 ounces
1 piece
fresh Ginger root (about 10 grams)
2 sprigs
smooth Parsley
4 sprigs
½
3 tablespoons
2 ounces
Preparation

Kitchen utensils

1 Sieve, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Fine grater, 1 Citrus juicer, 1 deep bowl, 1 Immersion blender, 1 Measuring cups

Preparation steps

1.
Green Bean and Mozzarella Salad preparation step 1

Rinse beans, drain, trim and cook for about 10 minutes in a pot of boiling salted water.

2.
Green Bean and Mozzarella Salad preparation step 2

Meanwhile, peel the ginger and grate finely. Rinse the parsley and cilantro, shake dry and pluck the leaves.

3.
Green Bean and Mozzarella Salad preparation step 3

Squeeze lime and mix the juice with ginger, parsley and cilantro leaves in a tall vessel.

4.
Green Bean and Mozzarella Salad preparation step 4

Puree with an immersion blender and pour in the broth. Season the pesto with salt and pepper.

5.
Green Bean and Mozzarella Salad preparation step 5

Drain and chop the mozzarella.

6.
Green Bean and Mozzarella Salad preparation step 6

Drain the beans and arrange on plates with mozzarella. Spread pesto on top and serve.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie98 kcal(5 %)
Protein7 g(7 %)
Fat5 g(4 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.2 mg(14 %)
Folate42 μg(14 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C33 mg(35 %)
Potassium366 mg(9 %)
Calcium188 mg(19 %)
Magnesium36 mg(12 %)
Iron1.4 mg(9 %)
Iodine9 μg(5 %)
Zinc0.9 mg(11 %)
Saturated fatty acids3.3 g
Uric acid51 mg
Cholesterol11 mg
Development of this recipe:
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