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

  1. Place all the ingredients in a large salad bowl and toss lightly until well combined.
  2. 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

Filed under

Gluten freeDairy Free

  • Thumb small zoe sherrin

    By Zoe Sherrin, Naturopath

    Practicing naturopath and nutrition lecturer passionate about inspiring people to become their own ‘doctor’, to live in a way that supports health and vitality from the inside out.

  • Thumb small dean whitling

    Photography: Dean Whitling, Brisbane based photographer and film maker of 13 years.

    Dean shoots photos and videos for corporate portraits, architecture, products, events, marketing material, advertising & website content. Dean's philosophy - create photos and videos that have magic about them.