A fresh salad with buffalo mozzarella scented with basil, ready in just 30 minutes.
Step 1 of 4: Boil the chard for about 20 minutes in plenty of salted water.
Step 2 of 4: Meanwhile, peel the carrots and cut them into julienne strips; steam them for 5-8 minutes together with the mint leaves.
Step 3 of 4: Let the vegetables cool and assemble the dish as you like, add the walnut kernels, salt, and finally the basil dressing.
Step 4 of 4: Serve after 20-30 minutes to make the dish even tastier.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and Tree nuts
| Average values | Per serving271 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,723 kJ412 kcal | 637 kJ152 kcal |
| Fat | 30.54 g | 11.29 g |
| of which saturated fatty acids | 6.09 g | 2.25 g |
| Carbohydrates | 10.58 g | 3.91 g |
| of which sugars | 9.79 g | 3.62 g |
| Fibre | 4.14 g | 1.53 g |
| Protein | 22.67 g | 8.38 g |
| Salt | 0.43 g | 0.16 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
