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Almond, spinach and beetroot leaf salad

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This quick and easy almond, spinach and beetroot leaf salad is light and refreshing. Give it a go this weekend.

  • Serves6
  • Cook time5 minutes
  • Prep time5 minutes
Almond, spinach and beetroot leaf salad

Ingredients

  • ¼ cup (20g) flaked almonds
  • 2 bunches baby asparagus, cut into 3cm lengths
  • 120g pkt Coles Brand Spinach & Red Beetroot Leaves Salad Mix
  • 60g pkt baby rocket leaves
  • ¼ cup (60ml) Coles Brand Lemon & Dijon Mustard Dressing

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a small frying pan over medium heat. Add the almonds and cook, stirring, for 2 mins or until lightly toasted.

  2. Step 2

    Cook the asparagus in a saucepan of boiling water for 1-2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.

  3. Step 3

    Combine the asparagus, spinach mixture and rocket in a large bowl. Drizzle with the dressing and gently toss to combine. Sprinkle with the almonds to serve.

    Almond, spinach and beetroot leaf salad

    Almond, spinach and beetroot leaf salad
    • Serves6
    • Cook time5 minutes
    • Prep time5 minutes
    Ingredients
    • ¼ cup (20g) flaked almonds
    • 2 bunches baby asparagus, cut into 3cm lengths
    • 120g pkt Coles Brand Spinach & Red Beetroot Leaves Salad Mix
    • 60g pkt baby rocket leaves
    • ¼ cup (60ml) Coles Brand Lemon & Dijon Mustard Dressing
      Description

      This quick and easy almond, spinach and beetroot leaf salad is light and refreshing. Give it a go this weekend.

      Method

      1. Step 1

        Heat a small frying pan over medium heat. Add the almonds and cook, stirring, for 2 mins or until lightly toasted.

      2. Step 2

        Cook the asparagus in a saucepan of boiling water for 1-2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.

      3. Step 3

        Combine the asparagus, spinach mixture and rocket in a large bowl. Drizzle with the dressing and gently toss to combine. Sprinkle with the almonds to serve.