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Kaki-Mozzarella-Salat mit Koriander-Sumach-Dressing
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 Starters
Calories 155

Equipment

Ingredients

  • 1 Persimmon
  • 2 (Buffalo) mozzarella
  • 1 Tomato
  • 1 Spring onion
  • 20 g sliced almonds

For the coriander sumac dressing

  • 7 g Coriander (fresh)
  • 5 TBSP Olive oil
  • 1 TBSP Lemon juice
  • 1 TL Sumac
  • Salt, pepper

Zubereitung

Prepare dressing

  • Coarsely puree all the ingredients for the dressing with a hand blender and season with salt and pepper.

Persimmon mozzarella salad

  • Drain the mozzarella.
  • Cut the persimmon into slices.
  • Dice the tomato.
  • Cut the spring onion into rings.
  • Toast the almonds briefly in a coated frying pan without oil on high heat, tossing, and transfer directly to a plate (otherwise they will burn in the pan).
  • Layer the persimmon, tomato, spring onion on a large plate.
  • Tear the mozzarella over the top.
  • Drizzle with dressing and sprinkle with almonds. Add a little salt to taste, if necessary.

Notes

*Recipe contains affiliate links. 

Nährwerte

Calories: 155kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 390mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2205IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 1mg