Luxe Avocado Salad with Honeyed Goat's Cheese Pearls
with cherry tomatoes, crema di balsamico & walnuts
Did you know that walnuts are the only nuts that contains ALA? ALA is a plant-based omega-3 fatty acid that is good for your heart, blood vessels, and brain.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Red onion
75 g
Giant couscous
(Contains Tarwe May be present Ei, Mosterd, Soja, Lupine)
4 milliliters
Lemon-infused olive oil
50 g
Honeyed goat's cheese pearls
(Contains Melk (inclusief lactose))
40 g
Lamb's lettuce
8 milliliters
Crema di balsamico
(Contains Zwaveldioxide en sulfiet)
20 g
Chopped walnuts
(Contains Walnoten May be present Pinda's, Noten, Sesamzaad)
10 g
Fresh flat leaf parsley & basil
½ piece
Avocado
125 g
Red cherry tomatoes
Not included in your delivery
300 milliliters
Low sodium vegetable stock
1 tablespoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
½ tablespoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan and boil the giant couscous for 12 - 14 minutes, covered.
- Drain when finished and rinse under cold water.
- Meanwhile, finely chop the onion. Halve and pit the avocado, then remove the skin and slice the flesh.
- Quarter the cherry tomatoes. Finely chop the fresh herbs.
- Heat a clean frying pan over high heat and toast the walnuts until lightly browned.
- Turn off the heat and add half of the honey, then mix well to coat.
- Heat the olive oil in another frying pan over medium-high heat. Fry the onion for 3 - 4 minutes.
- In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar, the lemon-infused olive oil and the rest of the honey.
- Add the giant couscous, the onion, the cherry tomatoes, the fresh herbs and the lamb's lettuce.
- Season to taste with salt and pepper, then toss well to combine.
- Serve the salad on plates.
- Top with the avocado and the goat's cheese pearls.
- Garnish with the honeyed walnuts and drizzle with the crema di balsamico to finish.