Nizza salad in a mozzarella burger

PREP TIME
1 2 mins

COOK TIME
43 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the Nizza salad, clean and wash the beans and cut them diagonally into pieces. Blanch in boiling salted water for about 4 minutes until firm to the bite. Drain, rinse with cold water and let drain. Clean, wash and cut the peppers into small cubes. Heat 1 tablespoon of oil in a frying pan. Sauté the bell peppers briefly in it.

2. 2

   Scratch tomatoes crosswise. Pour boiling water over them and let them stand until the skin bursts open. Quench tomatoes cold, skin them, quarter them, remove seeds and cut into small cubes. Cut avocado in half lengthwise. Remove the core, remove the flesh with a spoon and cut into small cubes. Sprinkle with lime juice.

3. 3

   For the vinaigrette, finely dice the dried tomatoes. Wash the basil, shake dry and cut the leaves into fine strips about 1⁄3 Mix vinegar, 1 teaspoon sugar, some salt and pepper. Fold in 3 tbsp. oil. Add basil strips and dried tomatoes. Drain the tuna, mix with the prepared ingredients and the vinaigrette. Season to taste with salt and pepper. Cut the mozzarella in half horizontally. Spread the nizza salad and bread chips on the lower mozzarella halves. Drizzle pesto over it. Place the upper mozzarella halves on top, sprinkle the rest of the basil over it.

Nutrition Facts

KCAL
650 kcal

CARBS
16 g

FATS
45 g

PROTEINS
35 g