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Asparagus, bean and broccoli green salad with goats cheese dressing
This delicious Asparagus, bean and broccoli green salad with goats cheese dressing is perfect for Christmas day and can be made mostly in advance, just dress and serve!
5
from
32
votes
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Course:
side dishes
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
25
minutes
minutes
Servings:
8
Calories:
1237
kcal
Author:
Kylie
Equipment
RACO Aerolift rectangular cake pans
RACO Contemporary pasta pot
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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
Recipe video
Nutritional Information
Calories:
1237
kcal
|
Carbohydrates:
38
g
|
Protein:
31
g
|
Fat:
114
g
|
Saturated Fat:
18
g
|
Cholesterol:
18
mg
|
Sodium:
194
mg
|
Potassium:
1524
mg
|
Fiber:
17
g
|
Sugar:
15
g
|
Vitamin A:
5683
IU
|
Vitamin C:
66
mg
|
Calcium:
388
mg
|
Iron:
12
mg
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#kidgredients
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