Rich spring salad with asparagus and goat cheese
Garnished with roasted nut mix
Typical of the season, fresh and full of many flavors, colors and textures, this salad with asparagus and goat cheese will give you the necessary vitamins and energy for spring.
Ingredients for 4 servings:
- bunch of asparagus – baked for short on a grill pan and cut into two lengthwise
- 1 cup fresh or frozen peas – boiled
- 6–7 radishes – cut into thin circles
- 1 zucchini – cut into thin strips using a vegetable peeler
- mix of salads and arugula
- 120 g goat cheese
- lemon zest and a few slices of lemon for decoration
- 4 boiled eggs
- ½ cup mix of baked in dry pan hazelnuts, pine nuts and cashews
Dressing for flavoring:
- 4 tbsp. olive oil
- 2 tbsp. lemon juice
- salt
- black pepper – optional
Preparation:
I use goat cheese in this salad, but optionally you can add grated parmesan also. Arrange the ingredients in beautiful dishes and flavor with dressing just before you serve.
