Spectacular Spring Salad With Goat Cheese
Serving Size / Yield
- 1 bunch of asparagus, cut in half lengthwise
- 1 C. frozen peas
- 1/2 C. forzen lima beans
- 5 radishes, thinly sliced
- 2 medium raw zucchini, cut into ribbons with a vegetable peeler
- 1/2 bunch of red leaf lettuce, chopped
- 4 oz. goat cheese
- lemon zest
- olive oil
- salt and pepper
On a sheet pan drizzled with olive oil, roast asparagus for about eight minutes on 375 degrees Fahrenheit. Cool them off and then slice lengthwise.
Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
Mash up goat cheese and add two tablespoons of the lemon dressing.
Gently toss and coat sliced asparagus into the mixture, adding salt and pepper.
Grab a plate to assemble the greens, peas, radishes, and zucchini ribbons all over ending with the goat cheese coated asparagus on top.
Spoon lemon dressing all around and serve.