Avocado, blood orange and goat’s cheese salad

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Serves 10-12


For the salad:
450g baby spinach
Seeds of 2 pomegranates
4 avocados, chopped
3 blood oranges, peeled and sliced into wheels
100g croutons
100g goat’s cheese, crumbled


For the vinaigrette:
Juice of 2 blood oranges
Juice of 1 lemon
2 tbsp Dijon mustard
4 tbsp extra-virgin olive oil
Salt and black pepper


  1. In a large salad bowl, combine the spinach, pomegranate seeds, orange slices, avocado, roasted pecans, croutons and goat’s cheese.
  2. In a jug, whisk together all of the ingredients for the vinaigrette. Season to taste, then drizzle two-thirds of the dressing over the salad and toss to combine well. Drizzle the remaining vinaigrette over the top and serve.

Per serving: 302kcals, 21.5g fat (5.7g saturated), 23.1g carbs (7.7g sugars), 6.5g protein, 6.7g fibre, 0.193g sodium

 

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