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🥗 Fresh Melon and Mozzarella Salad with Raspberries

141 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp white balsamic vinegar
• salt
• pepper
• 2 tbsp olive oil
• 250 g mozzarella (9% fat)
• 0.5 ripe melon (approx. 500 g, e.g. Galia or Charentais)
• 200 g raspberries
• 200 g romaine lettuce hearts (2 romaine lettuce hearts)

Instructions

1. 1. Add balsamic vinegar, 3 tablespoons of water, a pinch of salt, and some pepper to a small bowl.
2. 2. Add the olive oil and whisk the mixture vigorously with a fork until well combined.
3. 3. Take the mozzarella out of the package and let it drain well.
4. 4. Cut the mozzarella into thick slices.
5. 5. Take a spoon and remove the seeds from the melon.
6. 6. Use a melon baller to scoop out nice balls from the melon flesh.
7. 7. Pick off the small green stems and wilted leaves from the raspberries.
8. 8. Rinse the raspberries gently under cold water.
9. 9. Let the raspberries drain well in a sieve.
10. 10. Remove the hard bottom ends from the romaine lettuce hearts.
11. 11. Wash the lettuce hearts thoroughly.
12. 12. Dry the lettuce in a salad spinner or with a kitchen towel.
13. 13. Tear the dry lettuce into coarse, irregular pieces using your hands.
14. 14. Take about two-thirds of the prepared vinegar-oil mixture and mix it with the lettuce.
15. 15. Season the lettuce salad once more with a little salt and pepper.
16. 16. Distribute the seasoned lettuce onto the plates.
17. 17. Arrange the melon balls and raspberries nicely on top of the lettuce.
18. 18. Place the mozzarella slices on the plates as well.
19. 19. Drizzle everything with the remaining vinegar-oil mixture.
20. 20. Serve the salad immediately so it stays fresh and crisp.

Nutrition per serving

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