Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Vegetable-melon Salad with Bocconcini
Peel lower 1/3 of asparagus stalks and blanch for 6-8 minutes in boiling salted water. Rinse in cold water and cut into 4-5 cm (approximately 2-inch) long pieces. Rinse the chickpeas in a colander and drain. Cut the avocados in half, peel, remove pits and cut into pieces. Cut melon into cubes. Drain bocconcini and cut in half.
Mix lime juice with the sugar and the oil. Season with salt, pepper and red pepper flakes. Mix prepared salad ingredients together and distribute among bowls.
Serve garnished with mint.
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.8 g | (33 %) |
Healthy, because
The vegetable-melon salad scores with a good protein combination of mozzarella and chickpeas - because the interaction of the vegetable and animal protein sources increases the value of the muscle nutrient. The omega-3 fatty acids of the avocado are particularly beneficial for the heart and circulation.
Even smarter
This vegetable-melon salad with mozzarella is perfect as a meal-prep dish for the next day's lunch break! And even better: It doesn't need to be warmed up and is refreshingly light.