Packed with fiber, calcium, magnesium and vitamin E.
Spring Salad with Almond Spinaigrette
4 cups lightly packed spinach leaves, roughly chopped
1/2 cup water
2 tablespoons lemon juice
1/2 cup Mandelin Natural Sliced Almonds, toasted, divided*
1 teaspoon minced garlic
2 tablespoons olive oil
8 small (about 12 ounces) red potatoes, quartered and steamed or boiled
1 pound asparagus spears, trimmed and steamed or boiled
1 cup cherry tomatoes
2 cans (6 ounces each) solid white tuna in water, drained
For the Spinaigrette:
In a container or blender, combine spinach, water and lemon juice. Use ladle to gently press down spinach while pureeing on low until almost smooth.
Reserve 2 tablespoons almonds; blend remaining almonds, the garlic and ½ teaspoon salt into spinach mixture. Gradually add oil, blending until mixture is smooth.
For the salad:
Divide potatoes, asparagus, tomatoes and tuna among four plates.
Sprinkle reserved almonds over asparagus.
Accompany each serving with 1/4 cup Spinaigrette for dipping.
Almond Board of California