Avocado Goats Cheese Salad with Balsamic Vinaigrette

It’s January 5th. 2015.
Most people are waking up this morning, dreading the idea of going back into the office after a long, luxurious, and altogether too quick holiday break. And with the start of the new year come resolutions. We resolve to get healthier, work out, learn a hobby, take a trip, get promoted, quit our job…. Mostly, though, our resolutions revolve around our wanting to change our eating habits and to become more active. Oh, don’t get me wrong, I am by no means abandoning the burger. Just maybe mixing a salad or two in every so often.
Here’s a super healthy and delicious salad to start off your year right.
Avocado Goats Cheese Salad with Maple Balsamic Vinaigrette
Serves 2 (with leftover dressing)
Maple Balsamic Vinaigrette
Makes 1 1/2 cups
1/2 a shallot finely diced
1 clove garlic minced
1/3 cup balsamic vinegar
3/4 cup olive oil
2 tablespoons maple syrup
1 teaspoon whole grain mustard
1 teaspoon lemon juice
salt & pepper
1/2 head of lettuce
1/2 an avocado, sliced
1/2 an English cucumber
2 tablespoons pecans
100 grams goats cheese
2 carrots, grated
2 finely diced radishes
Handful of sprouts
1 lemon
Two pieces of bread, toasted (or grilled)
Finely dice your shallot and mince your garlic, and place them in a medium bowl. Whisk in your oil, vinegar, maple syrup, mustard, & lemon. Season with salt & pepper.
Slice & dice your vegetables and plate them together. Heat a grill pan over medium high. Toast your bread. When toasted, slice a lemon and grill the pieces for a couple minutes.
Assemble salad. Feel fantastic.

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