Salad with persimmons and mozzarella
Light
30 minutes
1 portion
Ingredients
1 ball of mozzarella (125 g) | |
½ a cup of walnuts | |
½ cup pumpkin seeds (optional) | |
1 a bunch of arugula | |
2 persimmons, cut into pieces | |
2 peeled tangerines | |
natural pomegranate sauce (optional) | |
1 tablespoon of lemon juice | |
2 tablespoons of olive oil | |
salt |
Nutritional information
5g
Squirrels
11g
Fats
9g
Carbohydrates
1g
Fibers
150kcal
Calorie
Cooking
Cooking
- In a small pan, mix walnuts and seeds. Dry slightly, stirring, over medium heat for 2-3 minutes.
- We put it on a large flat dish, season it and enjoy the unreal combination of persimmons with nuts and mozzarella with a slight sourness from the pomegranate and the bitterness of arugula.
Notes
Beautiful and chic.
The salad is light, original.