Spring Vegetable Salad
Fresh and healthy seasonal vegetables topped with goat cheese. The perfect way to get back into salads this Spring. Topped with the Lemon Vinaigrette Dressing, it’s the perfect salad to serve alongside any grilled lean protein.
Serves 2
Ingredients
- 2 handfuls mixed lettuce leaves
- 1/2 cucumber, thinly sliced
- 4 baby carrots, blanched and halved
- 1 handful sugar snap or snow peas, blanched or raw
- bunch of asparagus, woody ends removed and blanched
- 50g goat cheese
Lemon Vinaigrette Dressing
- 1 shallot, thinly sliced
- 1 clove garlic, minced
- 2 teaspoons honey (optional)
- 1 lemon, zest grated and juiced
- 2 teaspoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- pinch sea salt and freshly ground black pepper
Method
Combine all ingredients in a screw top jar and shake well until combined. Set aside.
Quickly blanch baby carrots, asparagus and peas in boiling water. They’ll only need a couple of minutes. When ready strain and rinse under cold water to stop the cooking process.
In a salad bowel combine mixed lettuce leaves, cucumber and cooked vegetables.
Just before serving dress with the vinaigrette and top with goat cheese.
Tip
- any leftover dressing can be stored in the fridge for a couple of weeks
- serve along side any grilled lean protein, or even topped with a poached egg
