I was home alone & needed a tasty easy Seasonal salad for myself. I looked what I had in the fridge & pantry & made this! It is the end of strawberry season over here in Belgium, so I used strawberries in my salad. I ate this glorious salad as a nice crunchy & creamy breakfast!
This salad was just what I needed! 🙂 How to make it? Read on!
Recipe: For 1 person:
fresh salad leaves, cleaned, torn, just enough for 1 person
3 tablespoons cooked corn
a few drizzles of a fruity extra virgin olive oil
herbed sea salt, a few dashes onto the mozzarella & onto the salad
balsamic vinegar crème: squeezed into a circle
black pepper: 8 grins on mozzarella & onto the salad
1 fat spring onion, cleaned, white & green parts kept, cut up finely
half a ball of fresh Buffalo mozzarella, cut into thinner slices
3 – 4 strawberries, cleaned, hulled & each cut up into 2 or 4
1. Take a large clean white plate & place your torn salad leaves all over it, like picture above. Scatter your cooked corn pieces in the middle & on the sides too. Place your fresh Buffalo mozzarella slices into the middle, in a circle. Arrange your strawberry halves, like in the picture. Season your mozzarella with some dashes of herbed sea salt. Scatter your spring onion pieces all over your plate, so that it looks nice! Drizzle some of that fruity extra virgin olive oil over your salad, but not on the mozzarella & not on the strawberries. Now, grind some finely milled black pepper all over your salad & over the mozzarella too! Finally, drizzle some of the balsamic vinegar crème, all over your salad, in a circle, like picture above & enjoy instantly! I devoured it in minutes,….Enjoy! 🙂
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Sophies Foodie Files
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