Lunch
Caprese Salad
serves 2
Our take on a classic caprese salad.
Allergens
Tags
Ingredients
Tomato
2 unit(s)
Mozzarella
125 grams
Green Pesto
30 grams
Salad Leaves
40 grams
Balsamic Glaze
1 sachet(s)
Avocado
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Preparation
1
- Chop the tomatoes into 2cm cubes and pop into a small bowl.
- Add the pesto and a drizzle of oil then gently stir to combine.
- Season with salt and pepper, then set aside.
2
- Halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out onto a board, face-down.
- Cut withways into ½ cm thick slices.
- Drain the mozzarella and cut into ½ cm thick slices.
3
- Layer the salad leaves, avocado and mozzarella around the perimeter of your serving plate, alternating between the three to create a circular fanned-out pattern.
- Season with salt and pepper.
- Place the pesto tomatoes in the centre of the plate.
- Finish by drizzling swirls of balsamic glaze onto the salad.
Nutrition per serving
1789
kJ
Energy (kJ)
428
kcal
Energy (kcal)
34.4
g
Fat
10.7
g
of which saturates
19
g
Carbohydrate
4.7
g
of which sugars
3.7
g
Dietary Fiber
15.2
g
Protein
0
mg
Cholesterol
3.01
g
Salt
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