This recipe for Asparagus, bean and broccoli green salad with goats cheese dressing is sponsored by RACO.
You’ve got to eat your greens! And this asparagus, bean and broccoli green salad with goats cheese dressing looks festive, tastes delicious and can be made the day before. Perfect for making in advance for celebrations, this salad is a family favourite.

Why you're going to love this recipe.
You’ve got to eat your greens, even at Christmas! And this asparagus, bean and broccoli green salad with goats cheese dressing looks festive, tastes delicious and can be made the day before! All the cooking for this yummy salad is done the day before, meaning that on the day you just have to assemble it! What could be simpler?
- full of green veggies
- prep the veggies, dressing and almonds the day before
- quick and easy, 7 minutes cook time!
- goats cheese makes a delicious dressing
- dill helps to freshen up the salad before serving
- super easy to make dressing
- low fuss enetertaining
What goes into the recipe
don't forget the scroll to the recipe card for amounts and method
- goats cheese - goats cheese is super easy to turn into a dressing, it whisks easily into the lemon juice and oil and works really well with the dill.
- greens- the broccoli and grean beans are kid favourites, and the asparagus keeps the adults happy. Of course if you aren't a fan of asparagus you can always swap it for extra beans, broccolini or even zucchini batons.
- lemon- you're going to use the zest and juice of this lemon, zest it first, it's nearly impossible to do after juicing it.
How to make this recipe
- Bring a large pot of water to the boil (I used this one)
- In two batches blanch the greens for 7 minutes.
- Plunge immediately into icy water.
- Spread the almonds onto a RACO Aerolift rectangular cake tin and put in the oven for 5 minutes at 180 degrees (this can also be done in a frypan, make sure you watch them!)
- (these can be refrigerated at this point for tomorrow).
- In a jug combine the goats cheese, olive oil, half of the dill, the lemon juice and the lemon zest.
- Pour over the veggies and dress with the extra dill and the toasted almond flakes.
Serve
Choosing your pot
A big pasta pot works well for these- in fact if you don’t have one in your cupboard, then you need to get one. I use this RACO Contemporary one and I love it because it is light (therefore easy to carry around the kitchen), is easy to clean and has heatproof handles!
It is probably the most versatile and most used item in my kitchen. I love the RACO Contemporary range – you can check it out here (and use my code KIDGREDIENTS for 20% off site wide)
Expert Tips and FAQS
I did these in the oven on my RACO Aerolift rectangular cake tin, because I can give them a shake and they don’t fly out! It can just as easily be done in a frypan like this one. If you have the oven on though, the hands off way to do them is on a tray. The RACO Aerolift tray ensures there are no almonds sticking to it and it is super easy to clean up!
Yes, in fact cooking the asparagus, broccolini and beans the day before is how I do it, then add the dressing and the dill and almonds just before serving.
The dill, especially when added just before serving adds a freshness burst and makes the salad even more delicious.
It's great as a Christmas side, or even with Oregano and Lemon Marinated Lamb or Crispy Oat and Sesame Chicken Strips for a regular meal.
More Christmas ideas?
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Asparagus, bean and broccoli green salad with goats cheese dressing
Ingredients
- 200 grams green beans
- 8 stalks broccolini
- 16 stalks asparagus or cut thick ones in halves vertically
- 40 grams goats cheese
- Zest of one lemon
- Juice of two lemons
- ⅓ cup olive oil
- ½ cup fresh dill chopped
- ½ cup flaked almonds
Instructions
- Bring a large pot of water to the boil.
- In two batches blanch the greens for 7 minutes.
- Plunge immediately into icy water.
- Spread the almonds onto a baking tray and put in the oven for 5 minutes at 180 degrees (this can also be done in a frypan, make sure you watch them!)
- (these can be refrigerated at this point for tomorrow).
- In a jug combine the goats cheese, olive oil, half of the dill, the lemon juice and the lemon zest.
- Pour over the veggies and dress with the extra dill and the toasted almon flakes.
- Serve
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