Crunchy Spinach Cranberry Almond Salad (in 15 mins)
The simplest but tastiest salad you will make. It is packed with all wholesome and nutritious ingredients that make it filling and healthier for you. The addition of sweet dried cranberries makes it even more yummy! A quick meal to mix together in little time.
Equipment
- Serving platter
- Sauté pan
- Chopping board
- Knife
Ingredients
- 1 cup kale
- 3 cups spinach
- 2 cucumbers cut into cubes
- 3/4 cup feta cut into cubes
- 1/2 cup dried cranberries
- 3 tbsp balsamic vinegar
- 2 tsp sea salt flakes
- 1 tsp black pepper powder
- 1 tsp dried basil
For the crunch
- 1/4 cup olive oil
- 5 garlic cloves thinly sliced
- 5 shallots thinly sliced
- 4 tbsp almonds thinly sliced
- 3 tbsp sesame seeds
Instructions
- Finely slice the garlic, shallots and almonds. You can use a mandolin to do this and buy pre sliced almonds.
- In a sauté pan add the above oil, garlic, shallots and place on low heat. We want this to cook very gently hence make sure the heat is on its lowest.
- While that is cooking, we get on with the kale, massage it with a little salt on the serving platter and set it aside to soften.
- Cut the cucumbers, feta and get all the other ingredients ready. I like leaving the cranberries whole but you could chop them up if you prefer.
- Keep an eye on the garlic mixture on the stove and stir it every now and then. Once it is golden and bubbling gently add the sliced almonds, sesame seeds and continue to cook, it will foam up a little. Take off the heat and let it cool down.
- Into the kale add the spinach, balsamic vinegar, more salt, pepper, dried basil and toss together. Add the cucumber, feta and cranberries on top.
- Drizzle over the warm garlic almond olive oil crunch generously. Serve immediately.
Notes
- To make crunch make sure to cook the mixture low and slow or else it will burn or not get crunchy enough.
- Massaging the kale is important or else it will be a little tough when you eat it.