Now that the weather is starting to warm up a bit and spring is in the air, we are turning to cooler recipes - like our nectarine, blue cheese and avocado spring salad. If it's raining where you are or you simply don't feel like eating salad yet, save it for another time because we know you'll love this recipe!
How many servings do you want to cook?- +
nectarines or peaches
croutons (bread cut into cubes and toasted in a frying pan)
avocado, cut into cubes
Organics Extra Virgin Olive Oil
Salt and pepper to taste
Ingredients for the Caesar dressing:
chopped fresh parsley
lemon in juice
First, wash, cut and peel all the ingredients. Cut the peaches into wedges, the blue cheese and avocado into cubes, and the lettuce into smaller pieces. Then put them into a salad bowl, add the croutons, salt and pepper to taste and drizzle over Goya Organics Extra Virgin Olive Oil. Mix together gently so that the oil covers all the ingredients, and set aside.
The salad is ready and can be eaten as is, but we are going to give it a special touch with our homemade Caesar dressing.
First, peel and chop the garlic and then crush using a mortar and pestle to turn it into a paste.
Now add all the ingredients (yogurt, parsley, Dijon mustard, Parmesan cheese and squeezed lemon juice) along with the garlic paste to the blender, season with salt and pepper, and blend.
Once the dressing is ready, pour it over the salad - and that's it! You now have your spring salad!
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