Goat’s Cheese and Avocado Salad

This vibrant summer salad is one of my absolute favorites, and it couldn’t be easier to prepare. Packed with heart-healthy monounsaturated fats and recovery-boosting omega-3s from the creamy avocado and crunchy walnuts, it’s both satisfying and full of flavour. I especially love the mild, crumbly texture of young, firm goat’s cheese with its soft white rind, but feel free to experiment with other varieties of cheese that you enjoy.

From: The Vegetarian Athlete’s Cookbook

Serves 2

1 romaine lettuce, tough outer leaves removed

1 red pepper, deseeded and sliced

1 carrot, grated

½ small cucumber, sliced

2 tomatoes, quartered

1 ripe avocado

Dressing:

1 tbsp lime or lemon juice

1 garlic clove, crushed

2 tbsp extra virgin olive oil

Salt and freshly ground black pepper, to taste

100g Goat’s cheese, crumbled

Cut the lettuce leaves into 1/2-inch pieces and place them in a large bowl. Add the peppers, carrots, cucumber and tomatoes. Halve, peel and pit the avocados. Cut them into 1/4-inch dice add to the other vegetables.

Place the dressing ingredients in a bottle or screw top glass jar and shake together. Pour over the salad and toss well.  Crumble over the Goats cheese.

Per serving: 505cals, 15g protein, 40g fat (14g saturates), 16g carbs (15g total sugars), 10g fibre