Fresh Buffalo Curd Summer Salad

Name: Fresh Buffalo Curd Summer Salad
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 1
Cuisine: Global
Ingredients: 4 British asparagus; 2 fresh new season courgettes; 60 milliliters extra virgin olive oil; 120 grams shelled fresh peas; 1 kohlrabi; 150 milliliters lemon juice; 2 Ls fresh buffalo milk; 1 serving Summer baby or micro salad; 2 teaspoons salt; 1 serving Salt and freshly cracked black pepper; 1 serving Sea salt and freshly cracked black pepper; 1 teaspoon wild sumac; 2 sprigs purple thyme

Fresh Buffalo Curd Summer Salad might be just the main course you are searching for. This recipe serves 1. Watching your figure? This gluten free, primal, and vegetarian recipe has 3296 calories, 147g of protein, and 194g of fat per serving. This recipe covers 87% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. A mixture of british asparagus, salt and freshly cracked pepper, kohlrabi, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes roughly 4 hours and 25 minutes.