Low-carb blueberry spinach salad with mozzarella - recipe to try at home
One of the oldest cultivated plants in the world: Poppies were already being grown in the Stone Age. These small energy providers remain popular today because they have a high content of iron, calcium, and magnesium.
Blueberries (also known as bilberries or huckleberries) are in season from the end of June to September. Blueberries are packed with antioxidants and vitamins and are therefore considered a superfood.
20 min
Total Time
15 min
Cooking Time
5 min
Preperation Time
Ingredients
| 150 g | Baby spinach |
| 75 g | Blueberries |
| 1x | Organic Lemon |
| 125 g | Mozzarella |
| 20 g | Honey |
| 10 g | Blue poppy seeds |
| Additionally | |
| 3 tbsp | Olive oil |
| 1 tbsp | White wine vinegar |
| Salt | |
| Pepper |
Instructions
Step 1 of 6:
Slice the mozzarella into approx. 0.5 cm thick slices. Wash the lemon thoroughly in hot water, zest it, and squeeze out the juice.
Step 2 of 6:
Heat a pan without oil and toast the poppy seeds over medium heat for 3 minutes, stirring occasionally. Then remove from the pan and let cool.
Step 3 of 6:
In a bowl, combine 1 tbsp oil and 1 tsp lemon zest and season with salt and pepper to taste. Toss the mozzarella with the marinade.
Step 4 of 6:
In another bowl, combine poppy seeds, 1 tsp lemon zest, 1 tbsp lemon juice, honey, 2 tbsp oil, and 1 tbsp white wine vinegar. Season with salt and pepper to taste.
Step 5 of 6:
In a bowl, thoroughly combine spinach, blueberries, and 2/3 of the lemon poppy seed dressing.
Step 6 of 6:
Place the blueberry spinach salad on a flat plate, arrange the marinated mozzarella on top, and drizzle with the remaining lemon poppy seed dressing.
