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
This salad is summer in a bowl
Equipment
- large bowl
- Knife
- small bowl
- whisk
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
Instructions
- 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
Calories: 152kcalCarbohydrates: 6gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 11mgSodium: 112mgPotassium: 166mgFiber: 1gSugar: 4gVitamin A: 348IUVitamin C: 6mgCalcium: 90mgIron: 1mg
Tried this recipe?Let us know how it was!
