this salad is so perfect for these warm days that we are starting to get. i made this for dinner and we really enjoyed it, my partner loved the goats cheese and I really loved the addition of seeds. the recipe is from the new book seasons to share by Jacqueline alwill from the brown paper bag. the book is full of great nourishing recipes through the seasons, it was so hard to choose which one I wanted to try first. I went with this as it is so easy and I was feeling lazy that day and could not be bothered in cooking any thing, do you get those days?. the combination of dill, watercress, rocket, and cucumber go so well together.
recipe
- 3 Lebanese cucumbers
- 2 tbsp. pepitas (pumpkin seeds)
- 2 tbsp. sunflower seeds
- 40g 1/4 cup finely chopped red onion
- 35g 1 cup firmly packed arugula (rocket) or watercress (I used both)
- 75g goats cheese
- handful of dill
- black pepper
- white balsamic vinegar
dressing
- 1 avocado peeled de stoned and mashed until smooth
- 1 tsp of finely grated lime zest
- 1 tsp lime juice
- pinch of salt
to make the dressing
whish together all the ingredients in a food processor until smooth
the make the salad
finely shave the cucumber lengthways with a potato peeler or mandolin, arrange half the slices on a serving platter or large salad bowl, add a few small drops of avocado dressing then top with a handful of pepitas, sunflowers seeds, onion, rocket, or watercress and dill then crumble over the goats cheese, then do the same again with a second layer and season with salt and pepper, then add a drizzle of the white balsamic vinegar.
