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Green salad with goat's cheese
Green salad with goat's cheese
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Crunchy toasted hazelnuts enhance this colorful spring salad.
Ingredients:
  • 100g sugar snap peas, halved lengthways
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 1 baby cos lettuce, leaves separated
  • 60g pkt Baby Rocket
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 zucchini, peeled into ribbons
  • 2 radishes, thinly sliced
  • 35g hazelnuts
  • 100g goat’s cheese, thinly sliced
  • 40.00 ml white wine vinegar
  • 36.80 gm avocado oil
  • 14.40 gm honey
  • 5.90 gm wholegrain mustard
Instructions:
  • Blanch the sugar snap peas and asparagus in boiling water for 2 minutes until vibrant green and still crispy. Quickly cool in cold water and drain thoroughly.
  • For the honey & mustard dressing, combine vinegar, oil, honey, and mustard in a screw-top jar. Shake vigorously until fully mixed. Season to taste.
  • Mix together the lettuce, rocket, avocado, zucchini, radish, and asparagus in a large serving bowl. Drizzle with the dressing, toss gently, and top with hazelnuts and crumbled goat cheese.

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