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🍽️ Fruity Arugula Salad with Peach, Mozzarella and Toasted Pine Nuts

331 kcal · 30 min · 4 servings

Ingredients

• 20 g Pine nuts
• 4 Nectarines
• 2 balls Buffalo mozzarella (approx. 120 g each)
• 80 g Arugula
• 100 g Raspberries
• 1 tsp Lemon juice
• 2 tbsp Apple cider vinegar
• Salt
• Pepper
• 1 pinch Sugar
• 4 tbsp Olive oil

Instructions

1. 1. Place the pine nuts in a dry frying pan.
2. 2. Toast the nuts until they turn golden brown over medium heat.
3. 3. Remove the pan from the heat.
4. 4. Pour the pine nuts onto a plate.
5. 5. Let the nuts cool down completely.
6. 6. Rinse the peaches under running water.
7. 7. Cut the peaches in half through the center.
8. 8. Remove the pits from the peach halves.
9. 9. Cut the peach halves into thin wedges.
10. 10. Drain the mozzarella well in a colander.
11. 11. Cut the mozzarella balls in half.
12. 12. Rinse the arugula under cold water.
13. 13. Remove any thick stems or wilted leaves from the arugula.
14. 14. Spin the arugula dry.
15. 15. Place the arugula on the serving plates.
16. 16. Distribute the peach wedges over the arugula.
17. 17. Place the mozzarella halves on the salad.
18. 18. Take the raspberries out of the container.
19. 19. Remove any stems or unripe berries.
20. 20. Mash the raspberries into a puree using a fork.
21. 21. Add the lemon juice to the raspberry mixture.
22. 22. Add the vinegar to the mixture.
23. 23. Season with salt.
24. 24. Season with pepper.
25. 25. Add the sugar.
26. 26. Stir all the dressing ingredients well together.
27. 27. Slowly pour in the oil while stirring.
28. 28. Taste the dressing and adjust the seasoning if needed.
29. 29. Drizzle the dressing evenly over the salad.
30. 30. Sprinkle the cooled pine nuts over the finished salad.
31. 31. Serve the salad immediately.

Nutrition per serving

• kcal: 331
• Protein: 13 g · Fett/Fat: 26 g · Carbs: 11 g