Starters, Salads, Soups

Vegan cheese salad

Asparagus Vegan goat cheese salad

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Serves: 4 Cooking Time: Prep 30 min, assembly 25 min


  • 1 roll Vegan goat cheese
  • 1 bunch fresh raw asparagus
  • 1 cup walnuts broken pieces
  • 1 pack rocket salad
  • 1 tsp rough ground rock salt
  • 1 tsp black pepper
  • 1 tsp rice syrup or (honey for non vegan)
  • 2 tbsp Balsamic vinegar
  • Juice of 1/2 lemon
  • 1/2 cup extra virgin olive oil
  • 1 cup of cherry tomatoes an a bit
  • Small bunch of basil leaves



Slice asparagus into two fingernail lengths diagonal cuts before that first cut off the hard parts and keep aside for soups.


In a large bowl mix, basil leaves, rockets, cut asparagus with olive oil, then evenly divide the salad into four parts and place them in four salad plates.


Next, place the skillet on high heat.


Next, Slice goat cheese roll into 12 equal parts each plate takes three pieces and place on skillet allow to sizzle for 5 secs on each side then carefully remove the vegan goat cheese and place on top of the salad plate.


Next, slice cherry tomatoes into halves place a few slices cheers on the top of the salad beautiful arranging them on each salad plate. You can add a few or as many as you like.


Next Dip a teaspoon into rice syrup and bring the spoon over the salad allow the syrup to drip all over the salad on the plate.


Next, sprinkle rock salt and black pepper on each plate.


Next in a small bowl mix, balsamic vinegar, lemon juice, olive oil, and rice syrup and mix until its all homogeneous.


Last but not least, give a generous splash of Vinaigrette dressing mix over the salad.


Repeat the process for all the three plates.


When you make the plate be creative and have fun with the process, it will take you 3-4 minutes if you get the preparation well done for each plate while you mount the salad operation.

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