On Bastille Day we made a picnic in front of the Eiffel Tower. For the event, I prepared some caprese salad skewers that turned out to be really good, but every time we go on a picnic everyone brings something and end up with a lot of food and have one week worth of leftovers to eat after the reunion. So I made a little revolution with the skewer leftover. Obviously, the quantities of the ingredients used will be at the cook’s discretion.
Revolutionized Caprese Salad
To give a second chance to a salad is not always an easy task, however, it wasn’t very difficult to do it with the caprese.
Prep Time 5 minutes
Total Time 5 minutes
Course: Salad
Cuisine: of the World
Diet: Vegetarian
Keyword: leftovers, picnic, repurposing leftovers, Salad
Servings: 1
Equipment
- Chopping board
- Chef’s Knife
- Salad bowl
- Salad serving utensils
- Small bowl
- Fork or small whisk
Ingredients
- 6 cherry tomatoes, cut in half
- 6 mozzarella cheese pearls, cut in half
- 3 basil leaves, roughly chopped
- 1/4 cucumber, diced
- 1/4 avocado, diced
- Salt and pepper
- 1 dash Olive oil
- 1 dash Balsamic vinegar
- 1/2 lemon, juiced
To Prepare
1. Mix the cheese, tomatoes, basil, cucumber, and avocado. Season with a well-seasoned vinaigrette prepared with the balsamic-vinegar, lemon, and olive oil.
Notes
*The recipe as calculated here is for one person, but the amounts, I repeat, are at the discretion of the cook.
Nutrition
Calories: 543kcal | Carbohydrates: 12g | Protein: 33g | Fat: 45g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 136mg | Potassium: 596mg | Fiber: 5g | Sugar: 5g | Vitamin A: 715IU | Vitamin C: 36mg | Calcium: 632mg | Iron: 1mg
