Five-season salad

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  • Cooked chickpeas (or any other legume)
  • 1 lb grilled asparagus
  • 1 cup strawberries
  • 1 cup blueberries
  • 5.5 oz goat cheese, diced
  • Mixed greens to assemble

For the dressing:

  • 1/2 cup Greek yoghurt
  • Juice of one lemon
  • 2 tbsp milk
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 2 tsp sesame seeds
  • 1/4 tsp onion powder
  • Salt to taste


Put all the ingredients for the dressing in a bowl and mix them well. Set aside.

Grill the asparagus in the oven for around 15 minutes, and once done, assemble the salad.

On a flat dish, first put a thin base of mixed greens, then the rest of the ingredients on top of them.

Divide the dish into 5 parts and add the ingredients by season: put the strawberries in one part, then the chickpeas, blueberries, grilled asparagus, and diced goat cheese.

Pour the dressing on top.