Caprese Salad
Serves 2
Our take on a classic caprese salad.
Tags:
Veggie
•Super Quick
•Calorie Smart
Allergens:
Milk
•Sulphites
The quantities provided above are averages only.
Total Time10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Tomato
125 grams
Mozzarella
(Contains Milk)
30 grams
Green Pesto
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
1 unit(s)
Avocado
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1808 kJ
Energy (kcal)432 kcal
Fat34.9 g
of which saturates11.1 g
Carbohydrate18.5 g
of which sugars8.2 g
Dietary Fiber0.3 g
Protein15.5 g
Cholesterol0 mg
Salt1.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
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.
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