Summer is almost over but I'm not ready for autumn spices... Don't worry, there will be plenty of meat stews and pumpkin recipes in the upcoming season! :-) So, if you don't mind, I'll focus on a couple more summer recipes featuring my favourite fruits - berries. Berries are perfect for making healthy low-carb, paleo-friendly treats and surprisingly good in savoury meals.
This salad is a variation of three of my existing recipes: Grilled Halloumi With Strawberry & Cucumber Salsa, Caprese Skewers and a more traditional Capri salad (recipe from my apps & book).
I was planning to post this recipe for over a year but I knew it needed some fine-tuning. Originally, it included raspberries but the mix of different flavours didn't turn out as expected and I decided to omit them from this recipe.
Nutritional values (per serving):
|of which Saturated||12||grams|
|Magnesium||46||mg (11% RDA)|
|Potassium||330||mg (17% EMR)|
Macronutrient ratio: Calories from carbs (7.8%), protein (25.3%), fat (66.9%)
Ingredients (makes 2 servings):
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Peel and slice the cucumber.
- Wash and slice the strawberries.
Make sure you get your cucumber and strawberries organic, they are on the Dirty Dozen Plus list for 2014!
- Place both in a serving bowl.
- Add mozzarella cheese. Season with salt and black pepper to taste.
- Mix the balsamic vinegar (or fruit vinegar) and extra virgin olive oil.
- Pour over the salad and add freshly chopped basil.
I've tried different berries (see photo below) - avoid raspberries, strawberries work best in this recipe.