The cool and refreshing summer salad is not only delicious; but also easy to make. I made it with some pan seared bronzini and basmati rice but it would stand well equally with chicken or beef and I think it would especially compliment pork. It’s also a great way to use up leftover Cava.
Blueberry, Watermelon, Cucumber, Mint and Fresh Mozzarella Salad with Cava Vinaigrette
152kcal
Ingredients
- 1 cup fresh blueberries rinsed and dried
- 1 cup cubed watermelon
- 2 small cucumbers peeled, seeds removed and cubed
- 1 cup fresh mozzarella cubed
- 3 tbsp fresh mint finely minced
Dressing
- 2 tbsp Freixenet Brut Cava
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- salt to taste
- black pepper to taste
- 1/3 cup extra virgin olive oil
Equipment
- large bowl
- Knife
- small bowl
- whisk
Method
- Peel, seed and cube cucumbers
- Cube watermelon
- Wash and dry blueberries
- Cube mozzarella
- Wash, dry and finely mince fresh mint
- Combine in a large bowl
- Add vinaigrette and let chill for 1 hour
Dressing
- Add 2 tablespoons of Cava, 1 tablespoon of Dijon mustard, 1 tablespoon of white wine vinegar to a bowl and mix
- Whisk in 1/3 cup of olive oil
- Add salt and pepper if desired
Nutrition
Calories152kcalCarbohydrates6gProtein4gFat12gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol11mgSodium112mgPotassium166mgFiber1gSugar4gVitamin A348IUVitamin C6mgCalcium90mgIron1mg
