Asparagus, Bean and Broccoli Green Salad with Goats Cheese Dressing

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.

Asparagus, bean and broccoli green salad with goats cheese dressingin a dish with serving spoons next to it

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

Ingredients: beans, broccolini, asparagus, almonds, lemon, dill, olive oil and goats cheese

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)

cooking the greens for Asparagus, bean and broccoli green salad with goats cheese dressing

Expert Tips and FAQS

How do you toast your almonds?

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!

Can I prep this salad in advance?

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.

Why use dill in this salad?

The dill, especially when added just before serving adds a freshness burst and makes the salad even more delicious.

What should I serve this salad with?

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.