Summer lettuce blueberry salad with marinated mozzarella
Ingredients
Utensils
knife, cutting board, fine grater, bowl, salad spinner, immersion blender, liquid measuring cup, frying pan, large bowl
Nutrition per serving
Step 1/3
- 1 mozzarella cheese
- 15 ml olive oil
- 1 tbsp maple syrup
- ½ lemon
- sea salt
- pepper
- knife
- cutting board
- fine grater
- bowl
Cut the mozzarella into bite-sized pieces, and add to a bowl with olive oil, maple syrup, lemon zest, and salt and pepper. Let marinate.
Step 2/3
- 300 g mixed lettuce
- 62½ g blueberries
- ¼ orange
- ½ tsp mustard
- ½ tsp sugar
- salt
- pepper
- 25 ml olive oil
- salad spinner
- immersion blender
- liquid measuring cup
Clean and spin dry the lettuce. For the dressing, in a measuring cup with an immersion blender, purée half of the blueberries with orange juice and zest, mustard, salt, and pepper. Then slowly mix in the oil to make a creamy dressing.
Step 3/3
- 1 tsp poppy seeds
- 2 tsp sunflower seeds
- frying pan
- large bowl
Toast the poppy seeds and sunflower seeds in a grease-free frying pan on medium heat and set aside to cool. Arrange the salad on the serving plate, drizzle the dressing. Top with the mozzarella, the remaining blueberries, and garnish with the roasted seeds.
Enjoy your meal!