Vegetable and Organic Emmental cheese salad

Vegetable and Organic Emmental cheese salad
Serves 4
Time : 25 min / Cooking : 23 min
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  • 2 avocados 
  • 80 g almonds 
  • Entremont Organic Emmental cheese portion
  • 150 g green beans 
  • 1 bunch green asparagus
  • 2 organic courgettes
  • 80 g fresh peas 
  • Olive oil
  • Balsamic vinegar 
  • Mustard
  • Salt and pepper
  • 2 lemons 


Place the almonds on a baking tray covered with greaseproof paper and bake in the oven for 10-15 minutes at 140 °C. Set aside. 

Bring a volume of water to the boil. Plunge the beans in the boiling water, adding salt when the water returns to the boil, and cook for 5 to 12 minutes depending on their freshness, size, and desired degree of cooking. After cooking, put the beans in a volume of cold water to retain their green colour. 

Bring a volume of water to the boil. Shell the peas and put them in the boiling water for 1 to 3 minutes. After cooking, also put them in a volume of cold water, then set aside. 

Wash the courgettes. Make raw courgette slithers with the skin using a vegetable peeler. In a bowl, toss the courgette slithers in a little olive oil, the juice of 1 lemon, salt, and pepper. Set aside.

Make some Entremont Organic Emmental shavings and set aside for later. 

For the dressing, mix a small spoonful of mustard with three tablespoons of olive oil and a dash of balsamic vinegar, salt and pepper to taste, and then set aside. 

Cut the avocados into thin slices, add the juice of 1 lemon, salt and pepper, and a drizzle of olive oil, and set aside. 

To serve, begin by arranging the vegetables in the middle of the plate, add a few almonds, Entremont Organic Emmental slithers, and drizzle the dressing over the top. 


Photo credit: Stéphanie Iguna @LaFoodFactory

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