1 serving; 15 min preparation.
The warm weather outside is asking for a fresh and light lunch, so today I’m continuing with the healthy weekend theme. This salad is a wonderful combination of flavors, colors and textures.
The sweetness of the nectarines combines well with the sourness of the cheese and radishes. The avocado gives extra creaminess and hazelnuts are a crunchy addition. The orange dressing brings everything together as it brings extra sweetness and freshness to the salad.
- 150 g green salad of your choice
- 1 nectarine, wedges
- 30 g goat cheese, cubes
- 1/2 avocado, chopped
- 3 radishes, sliced
- 20 g hazelnuts, chopped
for the dressing:
- 3 tbsp orange juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp white pepper
Cut the salas roughly. You can do it also with your fingers. It doesn’t need to be precise. Put it in a big salad bowl.
Cut the nectarine in wedges. Peel the avocado, remove the seed and cut into small cubes.
Cut the goat cheese in small cubes as well. Make sure that the size of the avocado and the cheese are similar.
Clean the radishes. Remove the green part and the rooth end. Slice the radishes in thin slices. Chop the hazelnuts roughly with a knife.
Mix all ingredients together in the salad bowl besides the hazelnuts. Mix all ingredients for the dressing in a glass using a small whisk or a fork. Pour the dressing over the salad. Garnish with the hazelnuts. Enjoy!