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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


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

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


  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.