Garden Greens with Goats Cheese and Toasted Almonds

By author photo Jenny Craig Team

healthy-salad · 03 Oct 18

We are back with our friends at My Market Kitchen to share this fresh Garden Greens with Goats Cheese and Toasted Almonds recipe that goes great with our Spaghetti & Meatballs. Find the full recipe below.

Serves: 4

You will need:

  • 1 cup snow peas, topped and tailed
  • 1 cup green beans, topped and tailed
  • ½ head broccoli
  • 2 bunches fresh asparagus, woody ends removed
  • Extra virgin olive oil spray
  • 1 clove garlic, minced
  • 1 cup enoki mushrooms
  • Squeeze lemon juice
  • 40g goats cheese
  • 30g flaked almonds^


  1. Bring a large saucepan of water to the boil. Add the snow peas, green beans, broccoli and asparagus and blanch for 1 minute or until the greens go vibrant in colour. Strain immediately. Note. If preparing in advance, plunge the vegetables into a bowl of iced water so that they remain crisp and bright green in colour.
  2. Spray a pan with oil and cook the garlic and mushrooms over a medium heat until lightly browned. Add blanched vegetables and lemon juice to the pan and toss to combine.
  3. Toast almonds in a non-stick fry pan or in the oven for a few minutes until golden.
  4. Arrange vegetables on a serving platter and sprinkle with goats cheese and toasted almonds. Serve with Jenny Craig’s Spaghetti & Meatballs!

Jenny Craig Client Information

Grocery count (per serve): ¼ Milk serve, 1 Fat serve

^Omit if following a 5000kJ menu. For 6400kJ menus and above, use from your Fat serves.

For more recipes from My Market Kitchen click here.

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