Baby spinach, cucumber and almond salad
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Baby spinach, cucumber and almond salad
Simple to prepare, this nutritious, light, crunchy salad goes well with any dish or is equally delicious on its own.
SERVES:
4-6
PREP TIME:
20 mins
Ingredients
- 250g baby spinach, washed and dried
- 1 Lebanese cucumber, finely diced
- ½ cup toasted almonds, lightly crushed
- 4 spring onions, finely sliced
- 1 large red chilli, finely diced
- 2 tablespoons olive oil
Method
- Place all the ingredients in a large salad bowl and toss lightly until well combined.
- This salad is best served straight away, or you can omit the olive oil and store in an airtight container in the fridge for up to 2 days, adding the olive oil just before you serve.
Inspiration
- In place of the whole almonds use flaked almonds or any other favourite nuts and seeds
- Try frying the spring onions and chilli, letting them cool and then gently tossing through the salad to make a lovely variation on this recipe
- Add a squeeze of lemon juice, a sprinkle of seaweed and/or different oils for extra flavour
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Vegetarian
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