Mozzarella, Tomato, Arugula, and Watercress Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 225.1 μg | (375 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 1,824 mg | (46 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 150 grams Arugula
- 150 grams Watercress
- 2 scoops Mozzarella (á 125 grams)
- 200 Cherry tomatoes
- 1 ripe Avocado
- 2 Tbsps lemon juice
- 1 Tbsp Pine nuts
- 2 Tbsps chopped mixed Fresh herbs (such as parsley, basil, mint ...)
- 2 shallots
- 1 tsp Mustard
- 1 Tbsp White vinegar
- 1 Tbsp balsamic vinegar
- ½ tsp sugar
- 4 Tbsps sunflower oil
- salt
- freshly ground peppers
Preparation steps
Clean the arugula and watercress remove the coarse stems, rinse and spin dry. Cut the mozzarella into thin slices and cut out little bunny shapes from some of the slices. Cut the rest into small cubes. Rinse and halve the tomatoes. Cut the avocado in half lengthwise, remove the pit and scoop the flesh from the peel and cut into thin wedges. Immediately sprinkle with lemon juice.
Toast the pine nuts in a dry skillet. Remove and set aside. Peel and finely dice the shallot. In a bowl, whisk together the mustard, the 2 vinegars and sugar, season with salt and pepper and gradually whisk in the oil. Whisk in the herbs and shallots.
In a bowl, toss the arugula and watercress with the mozzarella bunnies and cubes, add the tomatoes and avocado wedges, drizzle with the vinaigrette and gently toss to combine. Sprinkle with pine nuts and serve immediately.
