Avocado salad with raw sliced asparagus and pine kernels

Serve as separate dishes or as accompaniments, for example, to a BBQ. If you would prefer a warm salad – cook new potatoes, grate Västerbottensost® over and fold into the salad.


Approx 4 people

100 g Västerbottensost®
2 avocados
250 g frozen soya beans
2 bunches of green asparagus
1 bag of rocket
4 tbsp roasted pine kernels
0.5 dl olive oil or cold-pressed rapeseed oil
1 lemon, grated peel and juice
Salt and pepper


Thaw the soya beans. Slice the asparagus lengthways, save the tops. Drip oil over the asparagus and season with lemon, salt and pepper. Cut the avocados in half, remove the stone and cut into slices. Mix asparagus, soya beans, rocket and top with the avocado slices. Sprinkle with the roasted pine kernels and slice Västerbottensost over the salad.

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