Sometimes the simplest salads are the best and I love the concept of the ‘caprese’ salad with it’s red, white and green colours. Usually with tomatoes, mozzarella and basil I’ve taken a liberty and used my own red, white and green ingredients to hand in the bariatriccookery kitchen today – so we have the white mozzarella (a whole sliced one but you can use small balls if preferred); red sliced strawberries; and green avocado (scooped into balls but slice or chop as the mood takes you). All it needs is a drizzle of balsamic dressing/glaze (I used a Waitrose version but you can make your own by reducing balsamic vinegar to a sticky glaze).
This is summer living and loving … just as I like it ….
MY ‘CAPRESE’ SALAD
175 g/6 oz sliced strawberries
1 ripe avocado, stoned and sliced or scooped into balls (dipped in lemon juice if preparing well ahead)
1 x 200 g/7 oz light mozzarella ball, sliced
handful salad leaves
2-3 tbsp balsamic glaze or balsamic dressing of choice
salt and freshly ground black pepper
- Toss the strawberries with the avocado, mozzarella and salad leaves in a serving bowl.
- Drizzle with the balsamic glaze or dressing and season generously with salt and freshly ground black pepper
- Gently toss to serve.
V suitable for Vegetarians
CALORIES PER PORTION: 375
Image © Bariatric Cookery (UK) Ltd