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Tomato and fennel salad with pesto
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
176
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 176 kcal | (8 %) | ||
| Protein | 7.4 g | (8 %) | ||
| Fat | 14.4 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 500 grams Cherry tomatoes
- 50 grams black olives (pitted)
- 1 onion
- 2 Fennel bulb
- 2 Tbsps Basil pesto
- 2 Tbsps White vinegar
- 125 grams Mozzarella
- Lettuce
- some Basil (for garnish)
Preparation steps
1.
Rinse the tomatoes and cut in half or quarters, depending on size. Chop the olives. Peel the onion and cut into rings. Rinse the fennel and cut into strips.
2.
Stir the basil pesto with the white wine vinegar. Mix this with the tomatoes, olives, onion and fennel. Fold the mozzarella and arrange on the lettuce. Serve together, garnished with basil leaves.
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