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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.
Hands-on Overall
Serving size about 1 1/2 cups
Nutritional values (per about 1 1/2 cups)
Net carbs7.8 grams
Protein25.3 grams
Fat29.7 grams
Calories406 kcal
Calories from carbs 8%, protein 25%, fat 67%
Total carbs9.4 gramsFiber1.6 gramsSugars5.6 gramsSaturated fat12 gramsSodium911 mg(40% RDA)Magnesium46 mg(11% RDA)Potassium330 mg(17% EMR)
Ingredients (makes 2 servings)
- 1/2 cup strawberries, sliced (75 g/ 2.7 oz)
- 1 medium cucumber, sliced (200 g/ 7.1 oz)
- 1 pack mozzarella cheese (200 g/ 7.1 oz)
- 1 tbsp balsamic vinegar (15 ml) -avoid sweet and syrupy types of balsamic
- 2 tbsp extra virgin olive oil (30 ml)
- 2 tbsp basil, chopped
- salt and pepper, to taste
Instructions
- Peel and slice the cucumber.
- Wash and slice the strawberries.
- Place both in a serving bowl.
- Add mozzarella cheese. Season with salt and black pepper to taste.
- Mix the balsamic vinegar and extra virgin olive oil.
- Pour over the salad and add freshly chopped basil. Serve immediately or store in the fridge for up to a day.
Ingredients
- 1/2 cup strawberries, sliced (75 g/ 2.7 oz)
- 1 medium cucumber, sliced (200 g/ 7.1 oz)
- 1 pack mozzarella cheese (200 g/ 7.1 oz)
- 1 tbsp balsamic vinegar (15 ml) -avoid sweet and syrupy types of balsamic
- 2 tbsp extra virgin olive oil (30 ml)
- 2 tbsp basil, chopped
- salt and pepper, to taste
Instructions
- Peel and slice the cucumber.
- Wash and slice the strawberries.
- Place both in a serving bowl.
- Add mozzarella cheese. Season with salt and black pepper to taste.
- Mix the balsamic vinegar and extra virgin olive oil.
- Pour over the salad and add freshly chopped basil. Serve immediately or store in the fridge for up to a day.
Nutrition (per serving, about 1 1/2 cups)
Calories406kcal
Net Carbs7.8g
Carbohydrates9.4g
Protein25.3g
Fat29.7g
Saturated Fat12g
Fiber1.6g
Sugar5.6g
Sodium911mg
Magnesium46mg
Potassium330mg
Detailed nutritional breakdown (per about 1 1/2 cups)
| Total per about 1 1/2 cups |
| 7.8 g | 25.3 g | 29.7 g | 406 kcal |
| Strawberries, fresh |
| 2.2 g | 0.3 g | 0.1 g | 12 kcal |
| Cucumber, fresh |
| 1.5 g | 0.6 g | 0.2 g | 12 kcal |
| Mozzarella cheese, fresh (for salads) |
| 2.8 g | 24.3 g | 15.9 g | 254 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 1.4 g | 0 g | 0 g | 7 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Basil, fresh |
| 0.1 g | 0.2 g | 0 g | 1 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
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