Pisa
A vibrant and flavorful keto salad featuring roasted red peppers, creamy mozzarella, and a drizzle of olive oil. Quick to prepare and makes for a perfect Italian-inspired appetizer or side dish.
Servings: 4 servings
Calories: 220kcal
Ingredients
- 2 large red bell peppers
- 8 oz fresh mozzarella sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar sugar-free
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 400F. Roast the bell peppers on a baking sheet for 20-25 minutes, turning occasionally, until charred. Let cool, then peel and slice into strips.
- Arrange the roasted pepper slices and mozzarella on a serving platter.
- Drizzle with olive oil and balsamic vinegar, and season with salt and pepper.
- Top with fresh basil leaves and serve immediately.
Notes
Chef's Tip: Let the roasted peppers cool before peeling - the skin slips off far more easily once they're not piping hot. Keto Swap: none needed - naturally keto.
Nutrition
Calories: 220kcal | Protein: 8g | Fat: 18g | Fiber: 1g
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