Roasted Almond Salad

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makes 2 servings

2 large handfuls of baby spinach
1 C french beans, chopped
1 C cherry tomatoes, halved
2 green onions, chopped
1 C almonds, chopped
1 red pepper, sliced
2 T yogurt
1 t olive oil
1 t apple cider vinegar
Salt & pepper to taste

Note: To make this recipe vegetarian, swap the yogurt for coconut yogurt!


5 mins prep + 5 mins roast

Grab a large bowl & add in spinach, beans, tomato, green onions & red pepper.
Chop up your almonds & pop them in a pan over high heat. Move them around quickly until they begin to smell nutty & get some colour (about 5 mins).
Remove from heat & let cool while you make your dressing.
In a small bowl mix your yoghurt, olive oil, apple cider vinegar, salt & pepper.
Once mixed add to the salad, add your nuts & serve!