Apricots, Bocconcini and Mint Vegetable Spiral Salad with meat

Salade de spirales de légumes aux abricots, bocconcini et menthe à la viande

Discover a delicious summer salad that combines the vibrant flavors of crunchy vegetable spirals, juicy apricots, creamy bocconcini cheese, and fresh mint leaves, all complemented by your choice of meat. A balanced blend of textures and tastes that will delight your taste buds from the very first bite.

Preparation 25 min
Cooking 10 min
Portion 2

Nutrition Facts (per serving)

Calories
360
Fat
21
Carbohydrates
16
Fibre
3
Protein
28
Sodium
240

Ingredients

  • 2 zucchini
  • 2 carrots
  • 3 apricots, diced
  • 125 ml (½ cup) Bocconcini pearls 
  • 250 ml (1 cup) cooked extra lean ground meat
  • 6 mint leaves, chopped
  • 15 ml (1 tbsp) olive oil (or avocado oil)
  • Lemon juice of a whole lemon
  • Salt and pepper, as desired (you can replace salt with tamari sauce or Bragg's)

To see the vegetarian version

Preparation

  1. Using a spiralizer, make spirals with both zucchini and carrots and combine in a bowl.
  2. Add the apricots, the bocconcini pearls, the meat and the mint and mix.
  3. In a small bowl, combine the oil, lemon juice, salt and pepper and pour over the salad before mixing well.
  4. Taste and rectify the seasoning if necessary before serving.

Notes

 

Créatrice culinaire