Melon-Mozzarella Salad
Melon-Mozzarella Salad - Refreshing summer salad with a lovely herbal note
Healthy, because
Even smarter
Nutritional values
This fruity and colorful salad provides various nutrients for healthy skin and hair, including vitamins A and C and B.
This salad becomes a even more aromatic if you use a Charentais melon and wild strawberries.
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 94.3 μg | (157 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 4 ozs Snow peas
- salt
- 1 pc Watermelon (36 oz., with skin)
- 1 Lettuce
- 5 ozs Strawberries (or other berries)
- 1 bunch Chives
- 8 sprigs Chervil
- 1 lemon
- 9 ozs Mozzarella
- 1 Tbsp honey
- peppers
- 4 Tbsps olive oil
- 4 slices Whole Wheat Toast
Kitchen utensils
Preparation steps
Trim snow peas, remove strings if necessary, rinse and cook in plenty of boiling salted water until al dente, 1-2 minute.
Drain peas in a sieve and rinse under cold water for 30 seconds. Drain well and cut in half diagonally.
Cut watermelon in half, if necessary. Cut melon into wedges, cut off the rind and coarsely chop the flesh.
Rinse lettuce, spin dry and tear the leaves into bite-sized pieces.
Rinse strawberries, pat dry, and cut into small cubes.
Rinse chives and the chervil and shake dry. Cut the chives into small rings and pluck chervil leaves from stems.
Cut lemon in half and squeeze into a large bowl. Drain the mozzarella and cut into small cubes.
Whisk lemon juice, honey and olive oil in a large bowl and season to taste with salt and pepper. Add strawberries and chives, fold gently and let stand for 10 minutes.
Meanwhile, cut toast into approximately 1/4-inch cubes.
Add peas, melon, mozzarella, chervil and lettuce to the strawberries and mix well. Sprinkle the bread cubes over the salad and serve immediately.
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