Tricolore Italian Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 31 min.
Ready in
Calories:
395
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 528 mg | (13 %) | ||
| Calcium | 343 mg | (34 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 122 μg | (61 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For Pesto
- 4 cups water
- 2 Tbsps kosher salt (plus extra to season)
- 1 cup fresh Basil gently packed (plus extra for garnish)
- 2 Tbsps toasted Pine nuts
- 1 clove garlic cloves (peeled)
- freshly ground Black pepper (to taste)
- ¼ cup good-quality extra virgin olive oil (plus extra if needed)
- 4 ½ cups Heirloom tomato (rinsed; trimmed and diced)
- 1 Red onion (peeled and diced)
- 2 Tbsps good-quality extra virgin olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 cups fresh, small Bocconcini
Preparation steps
1.
For Pesto:
2.
Bring the water to a boil in a medium saucepan. Add 2 tablespoons salt. Add the fresh basil and boil for 30 to 60 seconds. Drain in a wire mesh sieve and place under cold running water to cool. Press the leaves to remove any excess water. Place the basil in a food processor and add the pine nuts and garlic. Pulse until finely chopped. Season with the salt and a few grindings of pepper, to taste. With the food processor running, drizzle in the olive oil and pulse to a fine paste. Transfer to a bowl and season with salt and pepper; to taste. Cover with plastic wrap and refrigerate until ready to use.
3.
To Assemble:
4.
In a large bowl, toss tomatoes and diced onion with the olive oil and season with salt and pepper. Arrange mozzarella balls on a serving platter. Spoon tomato mixture over the mozzarella balls. Stir pesto, adding extra olive oil if the pesto is stiff. Drizzle pesto over the tomato mixture. Season to taste with salt and pepper and garnish with fresh basil leaves. Serve.
