My ‘Caprese’ Salad

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

Ingredients

METRIC/US

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

Method

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.

SERVES 2

WLS: ½

V suitable for Vegetarians

CALORIES PER PORTION: 375

PROTEIN: 23.8g

CARBOHYDRATE: 13g

FAT: 24.6g