This recipe blends bold textures and elevated flavors for a contemporary salad experience.
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Servings: 4
Ingredients
- 1 qt Spring Mix
- 1 qt Baby Arugula
- 1 cup Shredded Red Cabbage
- ½ cup Shaved Fennel
- ¼ cup Sliced Radish
- 6 oz Boursin Bites, Garlic & Herb
- 1 cup Primal Kitchen Green Goddess Dressing
- 1 cup Matchstick Carrots
- 6 oz Asparagus
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- ¾ tsp Lemon Juice
- ¾ tsp Avocado Oil
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Instructions
- Preheat grill.
- Clean the asparagus and break off the tough stalk.
- In a bowl, combine the asparagus with the oil, lemon juice, salt, and pepper.
- Grill the asparagus spears until just starting to color and tender, about 4-6 minutes.
- Cool and cut into ½” pieces.
- In each serving bowl or plate, combine 1 cup arugula and 1 cup spring mix. Top with ¼ cup red cabbage, 1 ½ oz asparagus, ¼ cup carrots, 1/8 cup fennel, 1 Tbsp radish, 1.5 oz cheese cubes (about 9), and drizzle with 2 floz of dressing.
Chef Tips
May use feta or mini mozzarella cheese balls in place of the Boursin bites.
Nutrition
Serving: 1salad | Calories: 460kcal | Carbohydrates: 13g | Protein: 7g | Fat: 43g | Saturated Fat: 14g | Sodium: 730mg | Fiber: 4g | Added Sugars: 1g
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