Credits

Recipe adapted from Heartbeet Kitchen.

Ingredients

Makes 3 generous servings

This recipe was completely eyeballed, so all amounts are estimates; adjust to your tastes and preferences. If unsure, start with a little and add more if needed. Don’t be scared, it’s not that serious.

amount	ingredient
1 cup	strawberries, fresh, sliced
~15	mozzarella balls, fresh, small
2-3 T	basil pesto
to taste	salt
to taste	black pepper, fresh cracked
drizzle	olive oil
to taste	lemon juice, fresh
1 bag	spring mix
handful	arugula
2 T	balsamic vinaigrette

Process

1. Add all ingredients up through lemon juice into a bowl and mix thoroughly
2. In a separate bowl, mix the spring mix, arugula, and dress lightly with balsamic vinaigrette
3. To plate, fill individual salad bowls with salad greens and top with the strawberry caprese mix

Notes

• toasted walnuts (or any other nut you prefer) would go great here
• can pair with chicken breast as well for a protein boost
• You can use any fresh mozzarella you want, I just had the little balls on hand, so that’s what I used; I tore them in half and squished them a bit