Goat’s cheese and avocado salad with walnuts

This is my favourite summer salad – and super easy to assemble. It’s full of healthy monounsaturated fats and recovery-boosting omega-3s, courtesy of the avocado and walnuts. I love the mild, crumbly texture of young, firm Goat’s cheese with a soft white coat (such as Capricorn) but you can use other varieties of cheese if you prefer.

Photo credit: http://www.adrianlawrencephotography.com/

Serves 2

1 romaine lettuce, tough outer leaves removed

1 red pepper, deseeded and sliced

1 carrot, grated

½ small cucumber, sliced

2 tomatoes, quartered

1 ripe avocado

Dressing:

1 tbsp lime or lemon juice

1 garlic clove, crushed

2 tbsp extra virgin olive oil

Salt and freshly ground black pepper, to taste

100g (3 ½ oz) Goat’s cheese, crumbled

Cut the lettuce leaves into 1/2-inch pieces and place them in a large bowl. Add the peppers, carrots, cucumber and tomatoes. Halve, peel and pit the avocados. Cut them into 1/4-inch dice add to the other vegetables.

Place the dressing ingredients in a bottle or screw top glass jar and shake together. Pour over the salad and toss well.  Crumble over the Goats cheese.