Broccoli and Mozzarella Salad
Broccoli and Mozzarella Salad combines crisp broccoli florets with soft mozzarella, creating a delightful contrast in textures. Tossed in a light dressing, this salad offers a tasty and nutritious option for any meal.
Ingredients
- 1 TB pine nuts
- 6.3 oz broccoli florets
- 2 TB extra virgin olive oil
- 3.2 oz baby plum tomatoes halved
- 2.5 oz mozzarella pearls
- Handful basil leaves
- Sea salt
- Freshly ground black pepper
Instructions
- Toast the pine nuts in a hot, dry pan until golden. Set aside.
- Trim the broccoli florets into very small florets, around ¾ inch each.
- Bring a large pan of salted water to the boil. Have a large bowl of iced water and a colander ready.
- Once the water has come to a rolling boil, add the broccoli and set your timer, allowing it to simmer for no longer than 45-50 seconds. Immediately drain the broccoli in the colander, then tip into the bowl of iced water. Add more cold water, if needed. Once the broccoli is completely cold, drain again in the colander.
- Pour the drained, blanched broccoli into a large bowl and drizzle over the olive oil. Season with salt and pepper and toss well to coat evenly.
- Serve the broccoli with the tomatoes, mozzarella, and basil leaves. Scatter with the toasted pine nuts.
Nutrition
Serving: 1gCalories: 270kcalCarbohydrates: 9gProtein: 10gFat: 23gSaturated Fat: 6gSodium: 180mgFiber: 5gSugar: 4g