Peach Caprese Salad With Blueberries
Fresh arugula, blueberries and peach with a homemade dressing and mozzarella crumbles with prosciutto.
Servings: 1 salad
Calories: 451kcal
Equipment
- Large spoon
- Paring knife
Ingredients
- 1/2 tablespoon olive oil
- 1/2 tablespoon honey
- 1 teaspoon lemon juice fresh or bottled
- 1 peach ripe
- 1/4 cup blueberries fresh
- 2 cups arugula
- 2-3 slices Prosciutto
- 2 ounces fresh mozzarella crumbled
- balsamic glaze to drizzle on top
- salt to taste
- pepper to taste
Instructions
- In a small bowl, thoroughly whisk together the olive oil, honey and lemon juice.
- Thinly slice the peach. Add the peaches and the blueberries to the bowl with the dressing and stir/toss to completely coat the fruit.
- Wash the arugula and place in a large bowl or on a serving tray. Remove the fruit from the dressing and place on top of the arugula. Add on the prosciutto and crumble the fresh mozzarella. Drizzle the balsamic glaze on top. Salt and pepper to taste.
Notes
Serve as a standalone light lunch or dinner, or pair it with some sourdough artisan bread.
If making this for a crowd, it's easy to double or triple the recipe.
Nutrition
Calories: 451kcal | Carbohydrates: 39g | Protein: 17g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 493mg | Potassium: 445mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1848IU | Vitamin C: 18mg | Calcium: 360mg | Iron: 2mg
