Arugula Goat Cheese Salad
This arugula goat cheese salad is great partnered with the slightly piney, minty taste of thyme and juicy oranges.
Servings: 4 as a side
Calories: 273kcal
Equipment
- Salad Spinner
Ingredients
For the salad…
- 4 cups baby rocket (arugula) (approximately 120 grams)
- 1 avocado (approximately 200 grams)
- 2 oranges (approximately 260 grams)
- 50 grams goats cheese
- 2 tbsps fresh thyme (approximately 1 bunch with leaves removed from stalk and roughly chopped)
For the citrus vinaigrette...*
- ⅓ cup olive oil extra virgin
- ½ tablespoon lemon zest (approximately the zest from 1 lemon)
- ½ tablespoon lime zest (approximately the zest from 1 lime)
- ½ tablespoon orange zest (approximately the zest from 1 orange)
- ½ tablespoon mandarin zest (approximately the zest from 1 mandarin)
- 2 tbsps lemon juice
- 2 tbsps lime juice
- ½ tablespoon orange juice
- ½ tablespoon mandarin juice
Instructions
- Wash the baby rocket and remove any wilted and damaged leaves Either pat or spin dry in a salad spinner to remove excess water, then transfer to a mixing bowl.
- Peel the oranges, remove the pith and seeds, then slice into wedges, transfer to your mixing bowl and add the chopped thyme.
- Peel the avocado remove the pit and slice, transfer to your bowl.
- Add all your dressing ingredients to a glass jar and shake until emulsified.
- Pour half the vinaigrete over the salad, season with salt and pepper, toss until combined. Arrange in a salad bowl and crumble the goats cheese on top. Serve immediately.
Notes
- This is enough dressing for two salads, keep the remaing dressing in a glass jar in your fridge to use on another salad it will keep for 4-5 days.
- I have adjusted the nutritional panel to reflect this.
Nutrition
Calories: 273kcal | Carbohydrates: 24g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 58mg | Potassium: 555mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1267IU | Vitamin C: 105mg | Calcium: 164mg | Iron: 2mg