Packed with fiber, calcium, magnesium and vitamin E.
Ingredients
-
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
-
Salt
-
Pepper
-
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
Directions
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.
Recipe Note
Almond Board of California