Not much of a history behind this salad 😀 Just a night at home without the boys. When alone I prefer to have veggies for dinner. I like how the crunchy rucola and asparagus combine well with the creamy avocado, white Bulgarian cheese (feta type) and sour pomegranate dressing.
This salad can be made in less than 5 mins and it`s great for outdoor picnic, office lunch box or great addition to roasted meat. Toasted bread goes great with it.
Ingredients (for 1)
– handful of rucola
– few stalks baby asparagus
– handful of spring onion
– half avocado- chopped
– 100 g white cheese (feta type)
– 1 tbsp pomegranate molasess
– 1 tbs olive oil
Bring water to boil and cook the asparagus for couple of minutes. Mix the greens with the onion, avocado and add the asparagus. Season with the molasses and olive oil. Add the cheese on top and serve.