Anti-inflammatory Salad topped with Chai-Spiced Almonds

28 April 2015

This delicious salad makes for the perfect lunch or dinner when you are short on time. I often get so involved in my day that I forget to eat, which is so bad! Luckily I have created this really healthy, nutritionally-dense salad recipe that is so quick to make! I eat this all the time, and it really tastes so delicious! You can even add a protein of your choice if you wanted - such as grilled chicken breasts. This salad is packed with healthy fats and is rich in anti-inflammatory spices to ensure that you are well nourished, and satisfied during a busy day.


2 cups iceberg lettuce

1 cup rosa tomatoes – chopped into quarters

1 cup green beans – steamed and chopped

½ cucumber – chopped into squares

½ cup strawberries – cut into halves

1 avocado – cut into blocks

½ cup sliced almonds

¼ tsp. cinnamon

¼ tsp. nutmeg

Olive oil to dress

Tiny sprinkle turmeric

Minted Tahini Dressing

2 tbsp. tahini

2 tbsp. fresh lemon juice

1 tsp. xylitol

1 tbsp. coconut cream

4 tbsp. olive oil

¼ cup fresh mint – finely chopped

Sprinkle of Himalayan Crystal Salt


Step 1:

Place iceberg lettuce into large salad bowl and drizzle lightly with a little olive oil

Step 2:

Add chopped tomato, avocado, cucumber, green beans and strawberries

Step 3:

In a non-stick pan place almonds, cinnamon, turmeric and nutmeg and lightly toast on low heat for 1-2 mins until lightly browned. Make sure to watch this carefully as it burns very quickly! Set aside

Step 4: Prepare dressing

Add tahini, fresh lemon juice, xylitol, coconut cream, mint, salt and olive oil to food processor and blend thoroughly until all ingredients are well combined. If the mixture it too thick, add a little water so that dressing can be easily poured over salad.

Step 5:

Sprinkle toasted almonds over salad and drizzle with tahini dressing.


Yours in Health Always,



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