Name: Summer Salad With Vegan Bocconcini
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Cuisine: American
Ingredients: 1 cup cashews ((raw, soaked 6 hours, drained & rinsed)); 2 Tbsp lemon juice ((approx 1/2 lemon)); 1/2 tsp sea salt ((or more to taste)); stevia ((a touch)); 1/2 Tbsp filtered water ((or more, depending on humidity)); 2 ears corn ((fresh, sliced off cob)); 1 cup cherry tomatoes ((fresh, sliced in half)); 4 nectarines ((cut into bite-sized pieces)); 1/3 cup chives ((chopped)); handful cilantro ((chopped, save some for garnish)); 1 lemon ((juice of)); 1/4 cup olive oil ((extra virgin)); sea salt ((to taste)); black pepper ((to taste)); 1 cup bocconcini ((above))

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

Serves

Level

Easy

Ingredients

Ingreds.

Total

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!

Ingredients

Mozzarella Balls (Bocconcini)

1 cup cashews (raw, soaked 6 hours, drained & rinsed)
2 Tbsp lemon juice (approx 1/2 lemon)
1/2 tsp sea salt (or more to taste)
stevia (a touch)
1/2 Tbsp filtered water (or more, depending on humidity)

Salad

2 ears corn (fresh, sliced off cob)
1 cup cherry tomatoes (fresh, sliced in half)
4 nectarines (cut into bite-sized pieces)
1/3 cup chives (chopped)
handful cilantro (chopped, save some for garnish)
1 lemon (juice of)
1/4 cup olive oil (extra virgin)
sea salt (to taste)
black pepper (to taste)
1 cup bocconcini (above)

Servings: people

Units:

Directions

Prep

30 min

Total

30 min

Mozzarella Balls

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.
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.
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

Gently toss corn, tomatoes and nectarines together.
Stir together chopped scallion, cilantro & lemon juice . Next, whisk in olive oil.
Season dressing with sea salt & fresh cracked pepper to taste .
Pour 3/4 of dressing over corn/tomato/nectarine mixture and gently toss.
Top salad with fresh mozzarella balls and drizzle remaining dressing over mozzarella balls.
Garnish with a bit of leftover chives & cilantro.