Salad with Toasted Sunflower Seeds, Avocado, and Cotswold Double Gloucester Cheese
Recipe type: salad
Cuisine: American
Prep time: 
Total time: 
Serves: 3
For the dressing:
  • 1 Tbsp. white wine vinegar
  • 1½ Tbsp. extra-virgin olive oil
  • several grinds of black pepper
  • salt or salt flakes to taste
For the salad:
  • ¼ cup sunflower seeds, toasted
  • 2 oz. Cotswold Double Gloucester cheese, cut into small cubes
  • 1 avocado, halved, pitted, sliced, cut into small pieces
  • 6 oz. salad greens, washed and torn into small pieces, or baby salad greens
  • (1/3 cup chickpeas, optional, not illustrated)
  1. Dry-toast sunflower seeds in a pan over medium heat for about three minutes, stirring constantly, until they are starting to crackle and brown.
  2. Cut cheese into small cubes.
  3. Wash, spin, and tear salad greens.
  4. Put salad greens in a large bowl.
  5. Add dressing ingredients to salad greens, toss.
  6. Serve onto dinner plates.
  7. Sprinkle sunflower seeds on salad, then arrange cheese cubes, avocado pieces, and chickpeas, if using, on top.
  8. Makes two large or three medium sized salads.
Recipe by Fit and Fed at