This mozzarella and watermelon salad also includes tomatoes and basil! A colorful and refreshing low carb recipe the summer.
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I haven't used watermelon in too many recipes on this blog – the Spicy Watermelon and Jicama Salsa and my Low Carb Watermelon Cocktail come to mind. This is because the carbohydrates in watermelon can add up very fast. A ½-cup serving contains 5.5g net carbs, which may be surprising given the high water content. But despite this I have found that I like including it in small amounts as an occasional treat.
Watermelon is a great source of vitamins A and C. Studies have also shown that eating watermelon increases lycopene concentrations (lycopene is a powerful antioxidant also found in tomatoes). Its antioxidant action can help protect cardiovascular health and prevent certain types of cancer.
With all that in mind, I decided to use it as a component of a salad, together with some tasty ingredients. I hope you enjoy it as much as I did!
How to Make Mozzarella and Watermelon Salad
Add some chopped or shredded lettuce to the base of a salad bowl or platter. Cube some watermelon and add the cubes to the salad. For the mozzarella I used “ciliegine” – cherry-sized balls of fresh mozzarella.
Next, add some halved cherry tomatoes and fresh basil. Season with black pepper.
Just look at those colors and textures!
Because the watermelon and tomatoes are so juicy, I actually don't feel the need to dress this salad. But if it feels wrong to you to go without, I'd recommend trying my low carb Italian dressing or lemon balm vinaigrette.
This salad can be made up to a day in advance, but for maximum freshness you might want to add the watermelon, basil, and black pepper before serving.
- 2 cups shredded or chopped lettuce
- 1 cup cubed watermelon
- 8 oz fresh mozzarella balls, eg ciliegine, drained
- 8 cherry tomatoes, halved
- 3-4 fresh basil leaves, torn
- black pepper
- Add the lettuce to the base of a salad bowl or platter.
- Next, add the watermelon, mozzarella balls, tomatoes, and basil.
- Season with black pepper.
5g net carbs per serving (quarter of the recipe)
Nutrition InformationYield 4 Serving Size Quarter of the salad
Amount Per Serving Calories 161Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 36mgSodium 293mgCarbohydrates 6gNet Carbohydrates 5gFiber 1gSugar 4gProtein 11g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.