Summer Cobb salad

Summer Cobb salad

1 avocado, chopped

125g blueberries

125g raspberries

1/3 cup roasted almond kernels, roughly chopped

2 tablespoons chopped fresh chive

3 eggs

1 bunch asparagus, trimmed, cut into thirds

80g kale leaf and spinach mix

125g strawberries, hulled, halved

                                  0:15 Prep       0:10 Cook        4 Servings         Easy

Blue cheese dressing

            

1 tablespoon light sour cream

2 teaspoons lemon juice

60g Roquefort blue cheese, crumbled

1/4 cup buttermilk

1 tablespoon light whole-egg mayonnaise

Step 1

Place eggs in a small saucepan. Cover with cold water. Bring to the boil over high heat, stirring occasionally. Reduce heat to medium. Simmer for 7 minutes. Drain. Refresh under cold water.

Step 2

Meanwhile, place asparagus in a medium heatproof bowl. Cover with boiling water. Stand for 2 minutes or until bright green and tender. Drain. Refresh under cold water.

Step 3

Make blue cheese dressing. Place buttermilk, mayonnaise, sour cream, lemon juice and cheese in a small food processor.

Season with salt and pepper, Process until smooth.

Step 4

Peel and slice eggs. Arrange spinach mix, strawberry, avocado, berries, asparagus and eggs, in rows, on a serving platter. Drizzle with dressing. Sprinkle with almonds and chives. Serve (see note).

source :taste.com.au