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Tomatoes stuffed with cheese with mozzarella salad
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
Calories:
391
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 92.4 μg | (154 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 528 mg | (13 %) | ||
| Calcium | 549 mg | (55 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the mozzarella salad
- 250 grams small Mozzarella
- 1 bunch Chives
- 3 Tbsps olive oil
- ½ lemon (juiced)
- Lettuce
- salt (pepper)
- For the tomatoes
- 250 grams Goat cheese
- 100 grams Yogurt (0.1% fat)
- 2 garlic cloves
- 2 sprigs mint
- 4 Tomatoes
- salt (pepper)
Preparation steps
1.
For the tomatoes: rinse and pat dry tomatoes, cut off lids and scoop out pulp. Combine goat cheese with yogurt, mix until smooth. Peel garlic and squeeze through a garlic press, add to cheese mixture. Season with salt and pepper and stuff tomatoes with the mixture, sprinkle with finely chopped mint.
2.
Serve with whole wheat bread, if desired.
3.
For the mozzarella salad: rinse chives and cut into rings. Combine with olive oil and lemon juice, sprinkle over mozarella and season with salt and pepper. Arrange on lettuce leaves and serve.
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