Spinach, Avo and Pomegranate Salad with Cinnamon Spiced Cashews
08 May 2017
I absolutely love a good salad, and I especially enjoy mixing things up with interesting new combinations. Healthy, nutrient dense, colourful and flavourful, this salad is always a crowd pleaser – perfect to share amongst family and friends for Sunday lunch!
Serves 4-6 | Ready in 10 mins
Ingredients
2 cups microgreens
2 cups baby spinach
1/2 cup rocket - chopped
½ cucumber – cut into cubes
1 avocado – cut into cubes
¼ cup cashews – lightly roasted
½ cup pomegranate pips
¼ tsp cinnamon
Dressing
1 tbsp. balsamic reduction
4 tbsp. extra virgin olive oil
¼ cup fresh parsley
1 tsp raw honey
¼ tsp Himalayan salt
1 tbsp sunflower seeds

Instructions
Step 1:
Add baby spinach, rocket, microgreens and cucumber in a large salad bowl and toss well
Step 2:
Now add avocado and pomegranate pips
Step 3:
Place raw cashews on a medium sized frying pan, and sprinkle with cinnamon. Dry toast on medium heat for 1-2 mins until lightly browned. Remove from heat and allow to cool

Step 4: Prepare Dressing
Place all ingredients for dressing in a food processor and blend thoroughly. For a more liquid consistency add more olive oil.
Step 5:
Top salad with toasted cashews and drizzle with generous amounts of dressing.

Enjoy!
Yours in Health Always,
Cara-Lisa
@caralishious
www.caralishious.com
xoxo
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