Italian Bocconcini and Mixed Vegetable Salad (keto, gluten free,sugar free)
Servings: 6
INGREDIENTS
Salad
30 g (1/3 cup) diced red onion
50 g (1 large) sweet red or yellow pepper (capsicum)
30 g (1) raw carrot
50 g (1 ripe whole tomato, or a pack of cherry tomatoes) tomatoes
100 g (1/2 cup) mini mini bocconcini
150 g (1/2 of an English cucumber) cucumber
125 g (2 stalks) celery
Dressing
50 g (1/4 cup) olive oil
50 g (1/4 cup) red wine vinegar
50 g (1/4 cup) prepared basil pesto
4 g (1/4 cup) coriander, chopped
10 g (3 to 4 cloves) grated raw garlic
3 g (1/2 tsp) salt
1 g (1/2 tsp) pepper
DIRECTIONS
1. Into a salad bowl add the cucumber, cut into 1.5 cm (1/2 inch) thin slices then quartered
2. Add the diced red onion
3. Add the diagonally-cut celery
4. Add the peeled, thinly-cut carrot medallions
5. Add thin ribbons of red bell pepper/capsicum
6. Cut the cherry tomatoes into halves and add to the bowl
7. Drain the mini mini bocconcini and add to the salad bowl. Set the bowl aside
Salad dressing
8. Use a 500 ml (2 cup) measuring cup or small deep bowl for the dressing, beginning by adding the olive oil
9. Add the red wine vinegar, or substitute with apple cider vinegar “with mother”
10. Add the grated garlic
11. Add the prepared (store bought) basil pesto
12. Add the salt, pepper, and roughly chopped cilantro
13. Stir well and pour over the mixed salad ingredients
14. Cover with cling wrap and refrigerate for 1 to 2 hours minimum – 4 to 6 hours is best
MACRONUTRIENTS CHART
FYI
This bocconcini and mixed vegetable salad plus the roasted herbes de provence chicken allows you to make a meal in under thirty minutes. This is an amazingly flavorful salad, but to appreciate the burst of subtle flavors, you should let the dressing marinate the mixed vegetables for at least half a day. If you want, you can serve the salad right away – it will be fresh and delicious, too.
I would highly recommend that you make a double batch because you will be pleasantly surprised how the flavors come out after being in the refrigerator over night. Keep covered and this will keep well in the fridge for several days as a great prepare-ahead side dish. Enjoy!
Italian Bocconcini and Mixed Vegetable Salad (keto, gluten free,sugar free)
INGREDIENTS
Salad
30 g (1/3 cup) diced red onion
50 g (1 large) sweet red or yellow pepper (capsicum)
30 g (1) raw carrot
50 g (1 ripe whole tomato, or a pack of cherry tomatoes) tomatoes
100 g (1/2 cup) mini mini bocconcini
150 g (1/2 of an English cucumber) cucumber
125 g (2 stalks) celery
Dressing
50 g (1/4 cup) olive oil
50 g (1/4 cup) red wine vinegar
50 g (1/4 cup) prepared basil pesto
4 g (1/4 cup) coriander, chopped
10 g (3 to 4 cloves) grated raw garlic
3 g (1/2 tsp) salt
1 g (1/2 tsp) pepper
DIRECTIONS
1. Into a salad bowl add the cucumber, cut into 1.5 cm (1/2 inch) thin slices then quartered
2. Add the diced red onion
3. Add the diagonally-cut celery
4. Add the peeled, thinly-cut carrot medallions
5. Add thin ribbons of red bell pepper/capsicum
6. Cut the cherry tomatoes into halves and add to the bowl
7. Drain the mini mini bocconcini and add to the salad bowl. Set the bowl aside
Salad dressing
8. Use a 500 ml (2 cup) measuring cup or small deep bowl for the dressing, beginning by adding the olive oil
9. Add the red wine vinegar, or substitute with apple cider vinegar “with mother”
10. Add the grated garlic
11. Add the prepared (store bought) basil pesto
12. Add the salt, pepper, and roughly chopped cilantro
13. Stir well and pour over the mixed salad ingredients
14. Cover with cling wrap and refrigerate for 1 to 2 hours minimum – 4 to 6 hours is best
MACRONUTRIENTS CHART
FYI
This bocconcini and mixed vegetable salad plus the roasted herbes de provence chicken allows you to make a meal in under thirty minutes. This is an amazingly flavorful salad, but to appreciate the burst of subtle flavors, you should let the dressing marinate the mixed vegetables for at least half a day. If you want, you can serve the salad right away – it will be fresh and delicious, too.
I would highly recommend that you make a double batch because you will be pleasantly surprised how the flavors come out after being in the refrigerator over night. Keep covered and this will keep well in the fridge for several days as a great prepare-ahead side dish. Enjoy!
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