Fresh Mozzarella Salad with Pesto Vinaigrette

DifficultyModerate
Yield4 servings
Prep15 mins

7.1g

Net Carbs

28.6g

Protein

44.8g

Fat

2.1g

Fiber

546

Calories

Fresh Mozzarella Salad with Pesto Vinaigrette
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

Ingredients:

  • 1 fruit (2" diameter) Lime
  • 3 tablespoons Pesto Sauce
  • 1/4 teaspoon Salt
  • 16 ounces Mozzarella Cheese (Whole Milk)
  • 4 cups Arugula (Rocket)
  • 1/4 teaspoon Black Pepper
  • 2 large whole (3" diameter) Red Tomatoes
  • 1/4 cup Extra Virgin Olive Oil

Directions:

  1. For the vinaigrette: Juice and zest the lime, combine with the pesto, salt and pepper in a jar with a tight-fitting lid; shake once, add oil and shake vigorously to combine 
  2. For the salad: Toss arugula with half of the vinaigrette and season with salt and pepper. Mound onto serving plates; top with alternating slices of mozzarella and tomato, drizzle with remaining vinaigrette and serve.

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