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5 from 1 vote
This simple summer salad is loaded with flavour and texture from creamy goats cheese, tender baby greens, low carb veggies and crunchy nuts and seeds.

This is a great way to incorporate fats from healthy nuts and seeds into your diet!
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Course: Salad
Cuisine: Mediterranean
Keyword: Goats Cheese, salad, Superfood
Servings: 2 people
Calories: 270kcal


For the Dressing

  • 2 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp fresh rosemary finely chopped
  • 1 clove garlic minced
  • salt and pepper to season

For the Salad

  • 70 g goats cheese
  • 6 medium asparagus spears tough ends removed
  • 6 tenderstem broccoi spears tough ends removed
  • 150 g mixed baby leaf lettuce
  • 1 tbsp walnuts
  • 1 tbsp pine nuts
  • 1 tbsp sunflower seeds
  • salt and pepper to season


  • Add the asparagus and broccoli to a pan of boiling water. Simmer for 3-4 minutes until just tender, drain and rinse immediately under cold water. Set aside.
  • Whilst the vegetables are cooking, add the dressing ingredients to a small mixing bowl
    and whisk together to combine.
  • Add the walnuts, pine nuts and sunflower seeds to a dry pan over a low heat and toast gently for 3-4 minutes until lightly golden.
  • Add the salad leaves to a large serving bowl along with the broccoli and asparagus. Drizzle over a tablespoon of the dressing and toss to combine.
  • Crumble the goats cheese over the salad and sprinkle over the toasted nuts and seeds.
  • Drizzle with the remaining dressing to serve.


Calories: 270kcal | Carbohydrates: 10g | Protein: 11g | Fat: 21g | Fiber: 3g

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