Avocado Berries Salad with Goats Cheese and Lemon Blueberry Jam Dressing
A salad with a lot of oomph! It has sharp flavours as well as sweet. Fresh Radish and Tomato with Avocado, Pok Choy, Salad Greens, Berries and Nuts and Goats Cheese
Servings: 2 serving
Ingredients
Salad
- 2 table radish
- 1 avocado
- 2 Tomatoes
- 1 onion
- 10 Cherry tomatoes
- ½ cucumber
- 1 peach
- handful Blueberries
- lettuce
- Baby Pok choy
- ¼ cup Pomegranate arils/ seeds
- ¼ cup Goats cheese
- 2 tbspns Pecan nuts
Dressing:
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 2 tbsps Blueberry Jam See Notes
- to taste salt
- 1 teaspoon pepper freshly ground
- 1 tablespoon olive oil
- 2 tbsps Pomegranate arils/seeds
Instructions
To Prepare the Salad
- Dice the tomatoes, peach, peeled cucumber. Halve the cherry tomatoes.
- Slice the radish into thin rounds ( do not peel).
- Thinly slice the onion.
- Place the cut fruits and vegetables in a covered bowl and leave in the fridge till ready to use.
- Toast the pecan nuts for one minute on a hot pan, and when cool, quarter them.
To Make the dressing :
- Warm the blueberry jam gently on a pan for about a minute. Take off from the stove and whisk it into the lemon juice, vinegar, salt and pepper.
- Slowly pour in the olive oil, whisking steadily so the oil emulsifies with the juice and vinegar.
- Add pomegranate arils (and any juice while shelling the pomegranate) to the dressing.
- Cover and set aside till ready to serve.
To Make the Avocado Berries Salad
- 10 minutes before serving, halve the avocado, ease out the seed and scoop out the flesh. Dice and sprinkle a little lemon juice, and set aside.
- Wash the lettuce and pok choy, dry in a salad spinner or pat dry.
- Shred the lettuce and pok choy and place in a salad bowl, discarding thick mid ribs or stems.
- Sprinkle salt and pepper and gently mix them into the lettuce.
- Add all the prepared vegetables and fruits and sprinkle a little salt and pepper.
- Serve platefuls of the salad and pour 1 tablespoon of dressing on top. Garnish with crumbled goats cheese and toasted pecan nuts.
- Serve with toasted slices of garlic bread.
Notes
Notes:
The quantities above serve 2 persons generously.
Use good olive oil. I used extra virgin.
Select a jam that complements or picks on the flavour of one of the fruits in the salad. If adding strawberries, use strawberry jam. If blueberries, then blueberry jam,
I made the salad with red and green romaine lettuce, lollo rosso and pok choy. However any combination of lettuce and greens could be good: baby spinach, arugula etc.
Slice the avocado and assemble the salad just before serving so that the salad is Avocado berries salad is crisp and not soggy.
