Green Bean and Mozzarella Salad
Green Bean and Mozzarella Salad - Modern classic jazzed up for a lean meal
Healthy, because
Even smarter
Nutritional values
Beans and cheese bring valuable, satiating protein into play. The green-white salad variation is therefore particularly suitable as a light dinner - not only as part of a low-carb diet. Despite the few calories, one portion covers about one third of the daily requirement of the two cell protection vitamins A and C!
The salad can be excellently prepared and taken with you - for example to work. If you plan to use it as a midday snack, eat a wholemeal roll with it so that the blood sugar level does not drop too much.
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 106.8 μg | (178 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 366 mg | (9 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 ozs Green beans
- salt
- 1 pc fresh ginger (about 10 grams)
- 2 sprigs smooth parsley
- 4 sprigs cilantro
- ½ Lime
- 3 Tbsps vegetable stock
- peppers
- 2 ozs Mozzarella
Kitchen utensils
Preparation steps
Rinse beans, drain, trim and cook for about 10 minutes in a pot of boiling salted water.
Meanwhile, peel the ginger and grate finely. Rinse the parsley and cilantro, shake dry and pluck the leaves.
Squeeze lime and mix the juice with ginger, parsley and cilantro leaves in a tall vessel.
Puree with an immersion blender and pour in the broth. Season the pesto with salt and pepper.
Drain and chop the mozzarella.
Drain the beans and arrange on plates with mozzarella. Spread pesto on top and serve.
