I’m heading off on vacation tonight with my family, which is long over due, given how crazy busy I have been at work lately. I’m still contemplating whether or not to bring my laptop, and just in case I decide to leave it home I wanted to share my latest recipe with all of you guys 😉 So here it comes: Low Histamine Stone Fruit Caprese Salad \o/

Since I should be running around like a crazy lady packing, I will keep it short and simple today. All you need is your favorite stone fruits (I used nectarine and wild peaches) and some buffalo mozzarella. I like to add some leafy greens, or fresh herbs like basil or nasturtium, edible flowers and a little Histamine Friendly pesto on top, like this Anti-Inflammatory Nasturtium Pesto.

Cut the stone fruit into bite size pieces, tear up the mozzarella and plate it with the stone fruits. Sprinkle with edible flowers and the fresh greens. I used marigold (Calendula officinalis) petals and nasturtium leaves. Serve it with some Histamine Friendly pesto like the Anti-Inflammatory Nasturtium Pesto. Enjoy and happy summer to you all 😀

Low Histamine Stone Fruit Caprese Salad

Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
Prep Time: 10 min
Total Time: 10 min
Yield: 2 1x
Category: Salad
Cuisine: Italian

Description

Simple and easy tomato free Caprese Salad. This Low Histamine Stone Fruit Caprese Salad with Anti-Inflammatory Nasturtium Pesto, is just right for these warm sunny days.

Ingredients

3 stone fruits of your choice (I used 2 nectarines and 1 wild peach)
ca. 125 g (organic) buffalo mozzarella (ca. 4.4 oz)
one handful leafy greens or fresh herbs (I used Nasturtium leaves)

Serve with Histamine Friendly Pesto (Anti-Inflammatory Nasturtium Pesto) and edible flowers (I used marigold petals)

Instructions

Remove the stones from the stone fruit, and cut them into bite size pieces
Tear up the buffalo mozzarella.
Plate the stone fruits and mozzarella, together with the greens, sprinkle with the edible flowers and serve with a little pesto 🙂