Salad with Toasted Sunflower Seeds, Avocado, and Cotswold Double Gloucester Cheese
Author: Mary
Recipe type: salad
Cuisine: American
Prep time:
Total time:
Serves: 3
- 1 Tbsp. white wine vinegar
- 1½ Tbsp. extra-virgin olive oil
- several grinds of black pepper
- salt or salt flakes to taste
- 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)
- Dry-toast sunflower seeds in a pan over medium heat for about three minutes, stirring constantly, until they are starting to crackle and brown.
- Cut cheese into small cubes.
- Wash, spin, and tear salad greens.
- Put salad greens in a large bowl.
- Add dressing ingredients to salad greens, toss.
- Serve onto dinner plates.
- Sprinkle sunflower seeds on salad, then arrange cheese cubes, avocado pieces, and chickpeas, if using, on top.
- Makes two large or three medium sized salads.
Recipe by Fit and Fed at http://fitandfed.net/2014/01/23/salad-toasted-sunflower-seeds-avocado-cotswold-double-gloucester/
3.5.3251