The classic pairing of greens and Parmesan gets an upgrade with the addition of roasted almonds, cucumber, avocado and parsley. Finish it off with a drizzle of syrupy balsamic glaze.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
cucumber
1
avocado
1 packet
roasted almonds
(Contains: Almond; )
1 bag
parsley
1 bag
spinach & rocket mix
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
½ bottle
balsamic glaze
(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy. )
1
olive oil
• Thinly slice cucumber into half-moons. Slice avocado in half, scoop out flesh and thinly slice.
• Roughly chop roasted almonds and parsley.
• In a medium bowl, combine spinach & rocket mix, grated Parmesan cheese, cucumber, avocado, a pinch of salt and pepper and a drizzle of olive oil.
• Transfer Avocado, Parmesan and rocket salad to a serving dish. Drizzle with some balsamic glaze. • Sprinkle with almonds and parsley to serve. Enjoy!