Autumnal Lamb's Lettuce Salad with Avocado, Walnuts and Goat Cheese

A autumnal salad of tender lamb's lettuce, creamy avocado and savory goat cheese, topped with toasted walnuts and pumpkin seeds. The dressing made from olive oil and mustard makes it a filling, low-carb meal.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 80 g Lamb's lettuce
• 120 g Avocado
• 2 pc Eggs
• 25 g Walnut kernels
• 15 g Pumpkin seeds
• 60 g Goat cheese
• 2 tbsp Olive oil
• 1 tbsp Apple cider vinegar
• 1 tsp Dijon mustard
• Salt
• Pepper

Method

1. Boil the eggs in boiling water for 9 minutes until hard, then plunge them into cold water, peel and quarter them.
2. Toast the walnuts and pumpkin seeds in a dry pan over medium heat for 2 to 3 minutes until fragrant, then let them cool.
3. In a bowl, whisk together the olive oil, apple cider vinegar and Dijon mustard with salt and pepper to make a dressing.
4. Wash the lamb's lettuce and spin it dry. Halve the avocado, remove the pit, dice it and crumble the goat cheese.
5. Divide the lamb's lettuce between two plates and arrange the avocado, eggs and goat cheese on top.
6. Drizzle the dressing over the salad, sprinkle with the toasted nuts and seeds, and serve immediately.