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🥗 Bean Mozzarella Salad

98 kcal · 30 min · 4 servings

Ingredients

• 100 g green beans
• salt
• 10 g ginger (1 piece)
• 2 sprigs flat-leaf parsley
• 4 sprigs cilantro
• 0.5 lime
• 50 ml Mediterranean vegetable broth
• pepper
• 50 g mozzarella (9% fat)

Instructions

1. 1. Rinse the beans thoroughly, drain them well and remove any tough ends. Then cook them in boiling salted water for about 10 minutes.
2. 2. In the meantime, peel the ginger and grate it finely. Wash the parsley and coriander, shake them dry and pick the leaves off the stems.
3. 3. Squeeze the lime and add the juice along with the grated ginger and the parsley and coriander leaves to a tall container.
4. 4. Puree everything finely using a hand blender while gradually pouring in the broth. Finally, season the pesto with salt and pepper.
5. 5. Drain the mozzarella well and cut it into small cubes.
6. 6. Drain the beans, let them drain well and arrange them on plates together with the mozzarella. Spread the pesto on top and serve the salad.

Nutrition per serving

• kcal: 98
• Protein: 7 g · Fett/Fat: 5 g · Carbs: 5 g