Salads

Summer Fruit Caprese Salad with Black Olive Pesto

29

This summer fruit caprese salad is healthy, easy, simple & full of fresh produce. Cherry tomato, peach, raspberry, figs and more stone fruit turn it into the best with buffalo mozzarella or burrata. Traditional Italian caprese doesn't have a dressing with balsamic vinegar. Instead, serve with black olive and basil pesto on the side. The perfect meal with a loaf of ciabatta bread and some prosciutto. Arranged on a platter for nice presentation, great to impress a crowd at your next dinne

2
For the black olive pesto
fresh basil
black olives
almonds
olive oil
salt
lemon juice
For the salad
a mix of tomatoes I love mixing up size, shape and color
your favorite stone fruit apricots, peaches, nectarines, cherries...
a few figs
buffalo mozzarella
basil leaves
flavorful olive oil
black pepper and a coarse sea salt
To serve (optional, but encouraged)
fresh ciabatta
breasola, prosciutto or a similar cured meat
Make the pesto by blitzing together all ingredients except for the salt and lemon juice with a strong immersion blender or in a mini food processor. Season with salt and lemon juice. (I used 1 cup basil,...
See the full directions on my site
Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV

Marinated Taro Root

2601

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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