Avocado, Cucumber & Rocket Salad
with Almonds & Balsamic Glaze | Serves 2
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
cucumber
1 packet
roasted almonds
(Contains: Almond; )
1 bag
parsley
½ bottle
balsamic glaze
(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1
avocado
1 bag
spinach & rocket mix
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Cooking Steps
• 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, add spinach & rocket mix, grated Parmesan cheese, cucumber, avocado, a pinch of salt and pepper and a drizzle of olive oil. Gently toss to combine.
• Transfer avocado, cucumber and rocket salad to a serving dish. Drizzle with some balsamic glaze. • Sprinkle with almonds and parsley to serve. Enjoy!
