Vibrant Fennel, Raspberry and Pomegranate Salad

Vibrant Fennel, Raspberry, and Mozzarella Salad

 Serves 4 | Ready in 30 minutes

Experience a burst of flavours with this lively fennel salad, combined with juicy raspberries and creamy mozzarella. This dish is perfect for a light lunch or as an eye-catching side dish. Elevate it by adding your preferred protein source, such as grilled chicken or tofu for a vegan alternative. Dive into this fresh and exciting salad that’s both healthy and delightful!

 Ingredients:

         •       2 slices of rustic sourdough bread

        •       3 tablespoons extra virgin olive oil (45 ml)

        •       1 teaspoon finely grated lemon zest

        •       2 tablespoons freshly squeezed lemon juice (30 ml)

        •       2 tablespoons roasted pistachios, roughly chopped (30 ml)

        •       250 grams fresh mozzarella, torn into pieces (9 oz)

        •       1 fennel bulb, about 200 grams (7 oz), finely shaved

        •       65 grams baby spinach or lamb’s lettuce (2.3 oz)

        •       125 grams fresh raspberries (4.4 oz)

        •       1 tablespoon balsamic vinegar (15 ml)

        •       New Ingredient: 1 tablespoon pomegranate seeds (15 ml)

        •       Salt and freshly ground black pepper to taste

 Instructions:

         1.      Preheat your oven to 200°C (390°F). Tear the sourdough into bite-sized pieces. Toss with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast until crispy and golden, about 8 minutes.

        2.      Make the dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon zest, lemon juice, balsamic vinegar, 1/4 teaspoon of salt, and a few grinds of black pepper.

        3.      Prepare the salad: Coarsely chop the pistachios and tear the mozzarella into chunks. Use a mandolin or sharp knife to thinly slice the fennel. Combine the fennel, baby spinach, and dressing in a large bowl, tossing to coat well.

        4.      Assemble the salad: Arrange the dressed greens on a large serving platter. Top with the mozzarella pieces, croutons, raspberries, and a sprinkle of pomegranate seeds. Garnish with the chopped pistachios. This salad pairs wonderfully with grilled chicken or a vegan protein like tofu.

 Nutritional Information (per serving):

         •       Calories: 310

        •       Protein: 13g

        •       Carbohydrates: 22g

        •       Fat: 19g

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