Spring Salad with Goat Cream Cheese
Spring salad with goat cream cheese - Green salad delight with abundant flavor.
Healthy, because
Even smarter
Due to the high content of protein and fiber as well as vitamins B, C, A and minerals such as calcium and iron, the beans are real vital substance bombs.
It hardly gets any healthier: you can enjoy this salad more often.
Ingredients
- Ingredients
- 9 ozs Green beans
- salt
- 18 ozs Asparagus
- 10 ozs Peas (freshly or frozen)
- 44 ozs Zucchini
- 1 bunch scallions
- 3 Tbsps olive oil
- peppers
- 10 ozs Watercress
- 1 ½ ozs mixed Fresh herbs
- 3 Tbsps Vegetable broth
- 4 Tbsps Raspberry vinegar
- 1 tsp Lemon peel
- 4 ozs Sour cream (yogurt)
- 3 ozs fresh goat cheese
Preparation steps
Place beans in boiling salted water for 5 minutes. Then rinse with cold water and drain. Squeeze each bean between thumb and forefinger until it pops and the hard outer skin can be removed.
Peel asparagus in the lower third and cut off woody ends. Place asparagus and peas in boiling salted water and cook for 5 minutes, rinse in cold water and drain.
Clean, wash and chop the zucchini and spring onions.
Heat 1 tablespoon oil in a frying pan. Sauté zucchini and spring onions for 5 minutes over medium heat. Add asparagus, peas and beans and sauté for about 2 minutes. Season with salt and pepper.
Wash watercress and herbs and shake dry. Cut the chives into fine rolls; chop the other herbs.
For the dressing, whisk remaining oil with broth, vinegar and lemon zest, season with salt and pepper and stir in chives, parsley and tarragon.
Arrange the lukewarm salad ingredients on plates. Sprinkle watercress on top and drizzle with dressing. Mix the sour cream with the goat's cream cheese, form dumplings with two tablespoons, and arrange on the spring salad.
