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Asparagus, Hazelnuts & Goat Cheese Salad

“Think Spring" Salad!

Serves: 4 Prep Time: 15 minutes

I quickly roasted asparagus & zucchini ribbons then tossed them into a block of honey-infused goat cheese with some fresh lemon & olive oil. Instead of just stopping there, I continued to see what my pantry & refrigerator had to offer and added hazelnuts, radishes, lettuce & cannellini beans.


1 bunch of thin asparagus 1 can cannellini beans, rinsed & drained 5 radishes, thinly sliced 2 zucchini made into ribbons with a vegetable peeler 2 cups red leaf lettuce 2 cups romaine lettuce, chopped 4 oz. of goat cheese with honey 1 cup of toasted hazelnuts 3-4 lemons for dressing Olive Oil Salt & Pepper


  1. Roast your asparagus & zucchini ribbons on a sheet pan drizzled with olive oil for 5 or 10 minutes at 375. Let them cool.

  2. On a large platter assemble the greens & all the other ingredients.

  3. Mix fresh lemon, olive oil, salt & pepper together & spoon all over (use as much dressing as you want).

  4. Eat & enjoy!

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