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Low Carb Vegan Caprese Salad Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Salads
Vegan
Vegetarian
★★★★☆
4.8/5
(1591 reviews)
By Zylo Nutritionist Team
Low Carb Vegan Caprese Salad
Zylo Recipes

Description

Imagine a vibrant and nourishing salad, perfect for those seeking a plant-based and carb-conscious meal. This dinner salad begins with a base of crisp arugula, tender lettuce, and fragrant basil leaves, creating a refreshing and inviting foundation. Juicy tomatoes and creamy avocado slices are then added, offering satisfying bites that contribute both flavor and substance.

The salad is enhanced by a simple yet flavorful oil and vinegar dressing, inspired by Italian cuisine. This dressing not only adds brightness but also provides healthy fats, promoting satiety. At the heart of this salad is a homemade cashew-based mozzarella, adding a touch of creamy indulgence.

This dairy-free alternative is crafted from scratch, offering a unique texture and subtle nutty flavor that complements the other ingredients beautifully. The preparation of the cashew mozzarella requires some planning, as the recipe is designed to yield a larger batch than what is needed for a single serving. To achieve the best results, it is recommended to prepare a full batch of the cashew mozzarella in advance.

This ensures that you have enough to work with and allows the flavors to fully develop. Tapioca starch, derived from the root of the cassava plant, plays a crucial role in creating the desired texture of the vegan mozzarella. It acts as a thickening agent, lending a smooth and slightly stretchy quality to the cheese.

Tapioca starch, also known as tapioca flour, can be found in the baking aisle or in the specialty diet section of most grocery stores. Its unique properties make it an invaluable ingredient in gluten-free and low-carb cooking. This salad is not just a meal; it's an experience.

The combination of fresh greens, vibrant vegetables, creamy avocado, and homemade cashew mozzarella creates a symphony of flavors and textures that will delight your senses. The Italian-inspired dressing ties everything together, adding a zesty and aromatic touch. Whether you're following a vegan or ketogenic diet, or simply looking for a healthy and delicious meal, this salad is sure to satisfy.

It's a testament to the fact that plant-based and carb-conscious eating can be both enjoyable and incredibly flavorful.

Preparation Time

Prep Time
2 h 15 min
Cook Time
30 min
Total Time
2 h 45 min

Nutrition Information

Per 1 Salad serving
C
Calories
320 Kcal
C
Carbs
8 g
Fi
Fiber
3 g
Sugar
4 g
P
Protein
6 g
C
Fats
30 g
Saturated Fats 5 g
Unsaturated Fats 24 g
Cholestrol 0 mg
Sodium 350 mg
Potassium 300 mg
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Ingredients

    1.
    Cashews
    Cashews
    0.13 cup
    2.
    Tapioca flour
    Tapioca flour
    0.25 tsp
    3.
    Nutritional Yeast
    Nutritional Yeast
    1 tbsp
    4.
    Salt
    Salt
    1 dash
    5.
    Lemon juice
    Lemon juice
    0.25 tsp
    6.
    Water
    Water
    1 tbsp
    7.
    Arugula
    Arugula
    1 oz
    8.
    Shredded lettuce
    Shredded lettuce
    1.5 oz
    9.
    Basil
    Basil
    4 leaf
    10.
    Tomato
    Tomato
    1 oz
    11.
    Avocado
    Avocado
    1.5 oz
    12.
    Extra virgin olive oil
    Extra virgin olive oil
    1.5 tbsp
    13.
    White Wine Vinegar
    White Wine Vinegar
    0.25 tsp
    14.
    Lemon juice
    Lemon juice
    0.25 tsp
    15.
    Garlic
    Garlic
    0.13 tsp, chopped
    16.
    Italian seasoning
    Italian seasoning
    0.13 tsp
    17.
    Crushed Red Pepper Flakes
    Crushed Red Pepper Flakes
    0.13 tsp

Instructions

    1.
    Before beginning the recipe, please see the important note about making the cashew cheese written in the introduction. Fill a pot with the cashews and enough water to fill the pot 4-5 inches high. Cover and bring the pot to a boil on high heat, then continue boiling for another 15 minutes or until the cashews are soft. Since the cashews need to boil for a while, add water as needed to avoid burning them. Once the cashews are soft, drain the water and add them to a food processor. Blend the cashews while they 're hot until they come together in a chunky paste.
    2.
    Next, add the tapioca starch, nutritional yeast, salt, lemon juice, and water to the food processor. Blend the ingredients until you have a thick, creamy paste. You may need to scrape the food processor down with a spatula and blend multiple times to achieve the right consistency. You may taste and adjust the mixture by including more salt, lemon juice, yeast, or other flavorings. However, remember this is mozzarella cheese and should taste quite mild.
    3.
    Scrape all the paste into a clean pot set over medium heat on the stove. Continually stir the paste while it heats. As the moisture evaporates, the paste will begin to turn into a dough that rolls together in a ball. When the mozzarella ball is no longer sticky, transfer it to a container to cool. Once it cools to room temperature, cover and chill the cheese in your refrigerator for at least 1 hour before slicing and using.
    4.
    When the mozzarella cheese is cold and has set, assemble the salad. Toss together whole or chopped arugula leaves, shredded lettuce, and chopped basil. Add whole or sliced grape tomatoes to the salad. Slice and arrange ripe avocado on top. For one salad, slice 1 ounce of cashew mozzarella and arrange it on top by the avocado.
    5.
    Whisk together the remaining ingredients to make the Italian dressing. You can adjust the ingredients to your preference or include additional seasonings to your taste. It is also your choice to serve the dressing on the side of the salad, or you may toss it with the ingredients before eating. Optional salad toppings include extra basil, other chopped herbs, or a drizzle of balsamic dressing across the mozzarella.