Roasted Almond Salad
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!