Make this quick and simple dairy-free, dairy-free, dairy-free, and keto-friendly vegan Alfredo sauce with cauliflower!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound fresh strawberries, hulled and halved
- 8 ounces fresh mozzarella balls (bocconcini), halved
- ½ cup fresh basil leaves, slivered
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon white sugar
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Combine strawberries, mozzarella cheese, and basil in a bowl.
- Whisk together olive oil, lemon juice, sugar, salt, and pepper in a cup and pour over salad.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 7 g |
| Sodium | 643 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
used peaches instead of strawberries, no tomatoes balsamic vinegar instead of lemon juice, plus 1 T rice vinegar
Big hit with the family. Definitely a keeper!
Very refreshing. Good summer salad.
This was okay, but not a whole lot of flavor.
6.15.18 I had a chunk of fresh mozzarella in the fridge, so I cubed that instead of buying mozzarella balls. This was a very nice change from a traditional caprese salad. The tart lemon-y dressing partnered really well with the sweet strawberries, and was very fresh and clean tasting. Russ Neis, thanks for sharing your recipe.