Spring salad

Print Recipe

Preparation time 40 min

Difficulty Easy

Recipe category:

Appetizers

Share this recipe using:

Oil use:

Seasoning

Now that the weather is starting to warm up a bit and spring is in the air, we are turning to cooler recipes - like our nectarine, blue cheese and avocado spring salad. If it's raining where you are or you simply don't feel like eating salad yet, save it for another time because we know you'll love this recipe!

Ingredients

Hide products

Servings calculator

How many servings do you want to cook?

- +

nectarines or peaches

3oz

blue cheese

8oz

lettuce hearts

3oz

croutons (bread cut into cubes and toasted in a frying pan)

avocado, cut into cubes

2tbsp

Organics Extra Virgin Olive Oil

View product

0.5tsp

Salt and pepper to taste

Ingredients for the Caesar dressing:

100ml

Greek yogurt

clove garlic

1tsp

Dijon mustard

1tbsp

chopped fresh parsley

0.5

lemon in juice

3tbsp

grated Parmesan

Instructions

Kitchen view

First, wash, cut and peel all the ingredients. Cut the peaches into wedges, the blue cheese and avocado into cubes, and the lettuce into smaller pieces. Then put them into a salad bowl, add the croutons, salt and pepper to taste and drizzle over Goya Organics Extra Virgin Olive Oil. Mix together gently so that the oil covers all the ingredients, and set aside.

The salad is ready and can be eaten as is, but we are going to give it a special touch with our homemade Caesar dressing.

First, peel and chop the garlic and then crush using a mortar and pestle to turn it into a paste.

Now add all the ingredients (yogurt, parsley, Dijon mustard, Parmesan cheese and squeezed lemon juice) along with the garlic paste to the blender, season with salt and pepper, and blend.

Once the dressing is ready, pour it over the salad - and that's it! You now have your spring salad!