SUMMER SALAD RECIPE

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I made this salad for lunch the other day and decided I’d share it on here because it’s super easy to make and delicious! I’m semi-vegetarian (weird, I know) I tend to only eat meat once a week or even less than that, so this salad is suitable for veggies. Alternatively if you’re not a huge fan of goats cheese you could swap it out for grilled chicken breast.

If like me your really busy or don’t have  a lot of time to prepare your meals this salad is perfect for a quick lunch fix or even to pack up and take to work.

RECIPE

INGREDIENTS:

Avocado, Tomatoes (cherry/plum/vine ripened), Rocket or Italian mixed leaves, Olives, Goats Cheese, Lemon Juice.

METHOD:

Super easy to prepare, start by putting a generous handful of the Rocket into a bowl, then slice the avocado into two halves, keep on half for the salad and then cling film the other and store it in the fridge. Remove the stone and slice the avocado into 5 chunky pieces. Next, do the same with the tomatoes, I usually cut them into halves and then pop them into the bowl along with the avocado and the olives. Finally crumble 15g Goats Cheese into the bowl and drizzle with fresh lemon juice.

DRESSING:

Mix together 2 tsp Balsamic vinegar, 4tsp extra virgin olive ol, pinch of pepper, pinch of salt and 1?2 tsp wholegrain mustard.

Volia! Bon appetit!

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