Ingredients
- pound bocconcini (bite-size mozzarella balls)
- cherry tomatoes, halved
- /2 cup chopped green bell pepper
- /2 cup chopped celery
- /2 cup Belgian endive leaves
- /2 cup coarsely chopped arugula, stems included
- /2 tablespoons fresh lemon juice
- tablespoons extra virgin olive oil
- salt and pepper to taste
- tablespoons chopped fresh basil leaves
Instructions
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Step 1
Start by gathering all your ingredients. In a large bowl, toss the mozzarella, cherry tomatoes, bell pepper, celery, endive, and arugula. In a separate small bowl, whisk the lemon juice and olive oil until it comes together into a light dressing. Pour it over the veggies and cheese, then season with salt and pepper to your liking. Gently fold everything so the dressing coats evenly. Finally, tear some fresh basil leaves over the top for that aromatic finish. I like serving it right away while the ingredients are crisp and the cheese is cool. It’s a simple, no-cook keto salad that works as a side or a light lunch.
Chef's Tip
I always let the bocconcini sit at room temperature for 10 minutes before assembling—this brings out its creamy texture. Also, a pinch of red pepper flakes adds a subtle kick without extra carbs.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Give it a gentle toss and refresh with a splash of lemon juice before serving, as the dressing may settle.
Variation Tips
Swap basil for fresh mint or oregano for a different herbal note. Add sliced avocado or grilled chicken to make it a heartier keto meal.