← All recipes

🍽️ Fresh Mozzarella Carpaccio with Fruit-Vegetable Topping

141 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 1 red bell pepper
• 200 g pineapple (0.25 pineapple)
• 10 g cilantro (0.5 bunch)
• 0.5 lemon
• 2 tbsp olive oil
• salt
• pepper
• 250 g mozzarella (9 % fat)

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Cut the cucumber into small cubes.
3. 3. Halve the bell pepper.
4. 4. Remove the seeds from the bell pepper.
5. 5. Wash the deseeded bell pepper.
6. 6. Cut the bell pepper into small cubes.
7. 7. Peel the pineapple.
8. 8. Remove the tough core from the pineapple.
9. 9. Cut the pineapple flesh into very small pieces.
10. 10. Wash the coriander leaves.
11. 11. Pat the coriander leaves dry.
12. 12. Pluck the leaves from the coriander stems.
13. 13. Finely chop the coriander leaves.
14. 14. Squeeze the juice from the half lemon.
15. 15. Mix the diced cucumber with the bell pepper.
16. 16. Add the diced pineapple to the vegetable mixture.
17. 17. Add the chopped coriander leaves.
18. 18. Add the oil to the mixture.
19. 19. Add the lemon juice to the mixture.
20. 20. Season the topping with salt.
21. 21. Season the topping with pepper.
22. 22. Slice the mozzarella into thin slices.
23. 23. Arrange the mozzarella slices on a large plate.
24. 24. Place the prepared topping over the mozzarella.

Nutrition per serving

• kcal: 141
• Protein: 10 g · Fett/Fat: 8 g · Carbs: 9 g