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Asparagus, Hazelnuts & Goat Cheese Salad

Think Spring!



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 to create this “Think Spring" Salad!"


1 bunch of thin asparagus

1 can rinsed and drained cannellini beans

5 thinly sliced radishes

2 zucchinis made into ribbons with a vegetable peeler

2 cups red leaf lettuce

2 cups chopped romaine lettuce

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 on 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).

Eat & enjoy!

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