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Shaved Cucumber , Goat Cheese and Dill Salad

A delicious refreshing salad for all occasions
  • By Jacqueline Alwill - The Brown Paper Bag
  • 8729 Views
  • 0 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/J-A-Cucumber-salad-BFP800.jpg
Ready Time
15 mins
Preparation
15 mins mins
Cooking
 -  
Serves   2
ready_time
15 mins
Ready Time
15 mins mins
Preparation
 -  
Cooking
  2
Serves
server

The goodness of whole foods, and sharing simple, nutritious ideas was the inspiration for The Brown Paper Bag.

Jacqueline is passionate about helping others learn to love nutritious food,  be creative and understand how it can provide their body with energy.

“Living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished.”

 

Ingredients

 

  • 350g Lebanese cucumbers
  • 2 tbsp pepitas
  • 2 tbsp sunflower seeds
  • ¼ cup finely chopped red onion
  • 75g goat cheese
  • 1 cup rocket or watercress leaves
  • 1/3 cup dill leaves, picked
  • Sea salt and freshly ground black pepper
  • 1 tsp white balsamic vinegar 
  • Avocado Dressing:

  • ½ cup avocado flesh
  • 1tsp lime zest
  • pinch salt
  • 1 tsp lime juice

 

Method

To make the dressing:

  1. Using the small bowl of the Breville Kitchen Wizz Pro, place all ingredients for the avocado dressing and process (approximately 15 seconds) until a smooth consistency is created.

To make the salad:

  1. Use the large bowl of the Breville Kitchen Wizz Pro and set the Adjustable Slicer to 1.5. Press the whole cucumber through the slicer.
  2. Arrange half the cucumber slices onto a serving platter or salad bowl, place a few small dollops of the avocado dressing, then top with half the pepitas, sunflower seeds, onion, rocket, dill leaves and crumble over the goats cheese.
  3. Do the same again to create a lovely second layer in the salad.
  4. Season with sea salt, black pepper and a drizzle of white balsamic and serve.

 

 

 

 

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Guest Friday, 18 October 2019
 
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