CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Avocado And Asparagus Salad With Honey Vinaigrette And Goats Cheese Bruschetta

1

  • Overview
  • Ingredients
    15 items
  • Directions

This Avocado and Asparagus Salad with Honey Vinaigrette is a refreshing and vibrant dish perfect for a light meal. Accompanied by Goat’s Cheese Bruschetta, it offers a delightful blend of flavors and textures.

  • 200 g fresh, blanched green asparagus spears
  • 80 g sugar snap peas
  • 80 g baby cucumber
  • 60 g wild rocket
  • 15 ml FIRST CHOICE olive oil
  • 100 g chevin log (soft goats cheese)
  • 30 g toasted pine nuts
  • 2 small avocado’s peeled, pitted and sliced
  • 6 slices French loaf

Vinaigrette

  • 60 ml FIRST CHOICE olive oil
  • 30 ml lemon juice
  • 10 ml Dijon mustard
  • 15 ml honey
  •  Salt and black pepper to taste
  • 1 garlic clove, crushed

  • Preheat the oven to 200°C
  • Combine all the ingredients for the vinaigrette in a container, shake well and keep aside.
  • Brush the French loaf slices with the olive oil on both sides, place on a small baking tray and bake in the oven until lightly toasted
  • Top with slices of the chevin and return to the oven. Bake until the cheese is soft and melted.
  • Assemble the salad ingredients on 2 serving plates, toss with the toasted pine nuts, sprinkle with some vinaigrette and lastly add the bruschetta.