Pea, Asparagus, and Avocado Salad with Goat Cheese

This was going to be my self-imposed week off from writing my blog.  However, I just made a salad that I LOVED and wanted to share it with you.  The Pea, Asparagus, and Avocado Salad with Goat Cheese is a beautiful summer salad.  The good news is that you may already have the ingredients at home.  If not, you will want to put this salad on your menu plan for next week. 

I subscribe to many food blogs and websites.  One of my favorites is FOOD52.  This particular recipe is a partnership between FOOD52 and California Avocados with a Los Angeles-based food blogger, Adrianna Adarme, who writes the blog, A Cozy Kitchen.  I adapted it to be yeast free by switching burrata for goat cheese.  Normally, I do not eat any type of cheese, unless it is vegan.  However, I can tolerate goat cheese.  You can always leave it out of the recipe.
 
Pea, Asparagus, and Avocado Salad with Goat Cheese (Serves 4)
Ingredients:

For the dressing:

• 4 tablespoons olive oil 
• Juice from 1 lemon
• 2 tablespoons whole-milk yogurt
• 1 California Avocado
• 2 teaspoons poppy seeds
• 4 mint leaves, minced
• 1 teaspoon salt
• 1/2 jalapeno 

For the salad:

• 1/2 cup peas, fresh or frozen and thawed
• 8 spears of asparagus, trimmed and shaved with a vegetable peeler
• 1 head of purple and/or green butter lettuce, trimmed and torn into bite-size pieces
• 1 California Avocado, pitted and sliced
• 4 tablespoons of crumbled goat cheese (original recipe called for 1 ball of burrata)

Directions:

1.  To make the dressing:  In a blender, add the olive oil, lemon juice, yogurt, avocado, poppy seeds, mint leaves, and salt. (add the jalapeno, if you like a little kick).  Blend until smooth, scraping down the sides of the blender, and then re-blending one last time.  Give it a taste and adjust the salt to your liking.  Thin the dressing with 1/4 cup water; add more water 1 tablespoon at a time, if needed.

2.  To make the salad:  To a large mixing bowl, add the peas, shaved asparagus, and butter lettuce leaves (purple and/or green to add color and depth).  Pour the dressing atop the lettuce and toss, using your hands until the dressing is evenly distributed.

3.  To plate this salad, add a handful of salad mixture to a serving bowl.  Top with a beautiful abundance of avocado slices and goat cheese.  Garnish with a pinch of poppy seeds.

Pea, Asparagus, and Avocado Salad with Goat Cheese

This salad is not only delicious, it is beautiful.  I used bagged butter lettuce which was both green and deep purple in color.  The salad is extremely creamy with the dressing and the added avocado slices.  I was able to make the salad and the dressing in under 30 minutes.  

Let me know if you make the salad and if you have any questions.  It makes me so happy when I find a great recipe that we can enjoy and stay on our yeast free plan.

food52.com

acozykitchen.com

#food52

#acozykitchen