Tomato & Mozzarella Salad
Fresh, sweet and crunchy salad with avocado, mozzarella, sunflower seeds and a tangy cilantro vinaigrette
Servings: 2 salads
Calories: 548kcal
Ingredients
- 1/2 cup fresh cilantro
- 1 clove garlic
- 1 lime juiced
- 1 tsp honey
- 2 tbsp olive oil
- 1 pinch salt
- 6 cups romaine chopped
- 2/3 cup cherry or grape tomatoes halved
- 2/3 cup frozen corn thawed
- 1/2 avocado sliced
- 1/4 cup roasted unsalted sunflower seeds
- 2 oz fresh mozzarella sliced
Instructions
- Make dressing. Blend cilantro, garlic, lime juice and honey in a food processor or blender until smooth. Add olive oil and blend just until combined. Season with pinch of salt. This will make about 1/3 cup dressing, enough for 2 salads.
- To build salad, plate 3 cups lettuce, 1/3 cup tomato, 1/3 cup corn, 1/4 avocado, 2 tablespoons sunflower seeds and 2 oz fresh mozzarella. Drizzle with 2 1/2 tablespoons dressing. Enjoy!
Notes
Nutrition Facts (per 1 salad): 548 calories, 42g fat, 12g saturated fat, 50mg cholesterol, 31g carbohydrate, 9g fiber, 3g added sugar, 20g protein, 501mg sodium, 405mg calcium, 1024mg potassium, 544mg phosphorus, 17mg oxalate
This recipe is under the “Plant Based” tab. What part of the mozzarella is plant based?
Hi Diane. There is no definition for a “plant based” diet or recipe. It does not necessarily mean complete avoidance from animal products. I do classify my recipes that include eggs and cheese as plant based as the recipe is primarily plants. Thank you for your concern.