Rucola salad with baby asparagus and white cheese

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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

Preparation:

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.

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6 Comments Add yours

  1. Gabi says:

    I love mixing Bulgarian cheese with avocado. Actually bg cheese goes perfectly with everything ☺️

    1. Totally agree! My bf is British but he is a huge fan as well

  2. risabuzatova says:

    The salad looks lovely – both as a photo and as a recipe. But what is pomegranate molasses and where do you get it? Or did you infuse molasses with pomegranate seeds or juice?

    1. Hi Risa. Pomegranate molasses could be found in Arabic stores. It’s traditional ingredient for Fatoush salad. If you can’t get it try to make this: mix pomegranate juice with balsamic vinegar and a bit of honey. Reduce the liquid over a medium heat. The flavor is between sweet and sour and it’s great addition to any green salad

      1. risabuzatova says:

        Sounds fabulous. There’s a middle eastern grocery within walking distance so I will definitely go there to see if the pomegranate molasses is stocked. And if not, I will try your alternative. Thanks so much!

      2. Let me know how it goes

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