Summer Salad With Vegan Bocconcini - Raw Food Magazine Summer Salad With Vegan Bocconcini - Raw Food Magazine

Summer Salad With Vegan Bocconcini

Votes: 2
Rating: 5
You:
Rate this recipe!
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Summer Salad With Vegan Bocconcini
Serves
Serves
4
4
Level
Level
Easy
Easy
Ingredients
Ingreds.
12
12
Total
Total
30min
30min
Votes: 2
Rating: 5
You:
Rate this recipe!
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Summer Salad With Vegan Bocconcini
Serves
Serves
4
4
Level
Level
Easy
Easy
Ingredients
Ingreds.
12
12
Total
Total
30min
30min
This delicious summer salad has a super special ingredient: raw vegan mozzarella balls! These tasty bocconcini make an already great salad something to write home about. A perfect light lunch on a warm summer day!
This delicious summer salad has a super special ingredient: raw vegan mozzarella balls! These tasty bocconcini make an already great salad something to write home about. A perfect light lunch on a warm summer day!
Ingredients
Mozzarella Balls (Bocconcini)
Salad
Servings: people
Units:
Directions
Prep
30 min
Total
30 min
Mozzarella Balls
  1. Blend 1 cup soaked cashews, 2 Tbsp lemon juice, 1/2 tsp sea salt (or up to 1 tsp to taste) and 1/2 to 1 full Tbsp filtered water (start with less as you can always add more) in a food processor until smooth, scraping down sides of bowl as necessary.
  2. Dump mozzarella cheese mixture into a container and place in freezer for 10 or 15 minutes to firm up or in fridge for a couple of hours.
  3. Once the cheese has firmed up, use a small melon ball sized spring-handled scooper to easily create tiny balls. Place all the mozzarella balls on a plate and put back into the freezer or fridge to keep firm while creating your salad.
Salad
  1. Gently toss corn, tomatoes and nectarines together.
  2. Stir together chopped scallion, cilantro & lemon juice
. Next, whisk in olive oil.
  3. Season dressing with sea salt & fresh cracked pepper to taste
.
  4. Pour 3/4 of dressing over corn/tomato/nectarine mixture and gently toss.
  5. Top salad with fresh mozzarella balls and drizzle remaining dressing over mozzarella balls.
  6. Garnish with a bit of leftover chives & cilantro.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Summer Salad With Vegan Mozzeralla Balls

Share
[social_warfare]
Rate Recipe (click a star to rate)

Votes: 2
Rating: 5
You:
Rate this recipe!
Intro-raw-food-reset
Intro-raw-food-reset
Intro-raw-food-reset
Juliane Porter

Chef: 

Juliane Porter is fine artist and founder of StyleNectar.com where she shares tips on living beautifully via food, art and holistic lifestyle. She enjoys a gluten-free, primarily raw vegan “foodstyle” and shares beautiful recipes alongside wellness articles and her commissioned Fine Art weekly at StyleNectar.com.

 

Leave a Reply

Your email address will not be published.

 
 
 
 
Visit Us On FacebookVisit Us On PinterestCheck Our Feed