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:
Cut the mozzarella into slices approx. 0.5 cm thick. Wash the lemon thoroughly in hot water, grate the zest, and squeeze out the juice.
Step 2 of 6:
Heat a Frying Pan without oil and toast the poppy seeds over medium heat for 3 minutes, stirring occasionally. Then remove them from the Frying Pan and leave to cool.
Step 3 of 6:
In a bowl, mix 1 tbsp. oil and 1 tsp. lemon zest, then season with salt and pepper to taste. Mix the mozzarella with the marinade.
Step 4 of 6:
In another bowl, mix the 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, mix the spinach, blueberries, and 2/3 of the lemon juice dressing well.
Step 6 of 6:
Arrange the blueberry spinach salad on a flat plate, top with the marinated mozzarella, and drizzle with the remaining lemon poppy seed dressing.
