Another salad that can be thrown together in just a few minutes. I love goats cheese, but for those of you that don't, try substituting for fresh mozzarella.
Avocado and Goat Cheese Salad
1 large ripe avocado, halved and cut into fairly large cubes
6 Goat cheese rounds, quartered
4 to 6 cups/ 150 grams of canonigos leaves (depending where you live, you may or may not get these, so use what ever greens you like)
2 Tablespoons of pine nuts, toasted
Drizzle of Balsamic reduction *(see note at end of recipe)
In a large salad dish, add the salad greens that you are using. Evenly distribute the avocado and the goats cheese. Then sprinkle over the pine nuts and drizzle over the Balsamic reduction. I told you it was easy! That took all of a couple of minutes. It tastes delicious and looks wonderful as an accompaniment to summertime eating.
* Balsamic reduction: If you are not 100% sure of this, I will fill you in. Basically, Balsamic reduction is just balsamic vinegar that has been cooked on the stove top until it reduces in volume, it's consistency changes from a thin liquid to a syrupy liquid and it becomes much sweeter. If you don't see this in the condiment aisle of your supermarket, you can easily just make it. All you have to do is all a cup of balsamic vinegar to a sauce pan set over high heat. Bring it to a boil for a few minutes and then reduce the heat to low. Stir it occasionally during the cooking process and you will notice it's consistency starting to change. It will probably take about 10 to 15 minutes. You should notice that the vinegar has reduced by about half and it has thickened. Remove from heat and leave to cool. This can be stored in a jar with a glass lid in your refrigerator and taken out when ready to use.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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