Caprese salad – The Food Medic


A recipe to enjoy just before autumn rolls in and the appeal of more warming meals returns. This is a hearty, fresh, delicious, and nutritious bowl of food – perfect for your weeknight dinners and lunchboxes alike.

Ingredients

  • 50g chopped fresh spinach
  • 300g dried conchiglie pasta
  • 200g yellow and red cherry tomatoes, quartered
  • 200g mini mozzarella balls/pearls
  • 1 large avocado, cut into chunks
  • 2 garlic cloves, minced
  • Handful of fresh basil leaves, roughly chopped
  • Generous pinch of salt
  • 2 tbsp extra-virgin olive oil

Instructions

[1] Bring a pan of water to a boil and cook the pasta as per packet instructions. Once cooked drain and rinse with cold water.

[2] Whilst the pasta is cooking, add all the other ingredients to a large bowl and mix well. Once the pasta has cooked and cooled, add this too before giving it all one more mix.

[3] Plate up and add an extra drizzle of olive oil, if you like. Enjoy!

Caprese salad was last modified: September 6th, 2022 by Luce Hosier

Caprese salad was last modified: September 6th, 2022 by Luce Hosier



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