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Green salad with yoghurt and Gorgonzola dressing

By Abigail Donnelly
4
Easy
20 minutes

Ingredients

  • 8 mangetout, sliced
  • 4 baby cucumbers, sliced
  • 120 g broad beans, peeled and halved
  • 4 spring onions, chopped
  • 200 g asparagus, sliced in half
  • 1 T chopped flat-leaf parsley
  • 2 T chopped coriander
  • 1 bulb fennel, shaved
  • 1 T chopped chives
  • Sea salt and freshly ground black pepper
  • For the dressing, mix:

  • 150 g Bulgarian yoghurt
  • 50 g Gorgonzola, crumbled
  • 2 cloves garlic, crushed
  • 1 T avocado oil

Method

In a salad bowl, combine the mangetout, cucumber, broad beans, spring onion and asparagus. Drizzle over the dressing, garnish with the chopped herbs and season to taste. Serve immediately.