Preparation time: 15 minutes
Cooking time: 3minutes
½ cup slivered almonds
8 oz/225g baby spinach leaves, washed
9 oz/250g fresh strawberries, washed,
tops removed and cut into quarters
1 tablespoon sesame seeds
½ tablespoon poppy seeds
1 tablespoon olive oil
2 tablespoons lemon juice
½ tablespoon honey
1 teaspoon low-sodium soy sauce (GF)
1 tablespoon finely sliced fresh mint
Preheat oven to 350°F/180°C. Place almonds onto oven tray and bake for 2–3 minutes to toast,
checking regularly. Once lightly browned, remove and set aside to cool.
Combine spinach leaves, strawberries, toasted almonds, sesame seeds and poppy seeds in a bowl,
and toss gently to combine.
Place olive oil, lemon juice, honey, soy sauce and mint into a small sealed container, and shake
well to combine.
Drizzle over the salad and serve immediately
This recipe was developed by Complete Health Improvement Program (CHIP). An initiative by not-for-profit organisation Lifestyle Medicine Institute, CHIP is a lifestyle intervention and education program promising to reduce disease risk factors through the adoption of better health habits and lifestyle modifications.
Credit: CHIP Eat More recipe book
For further information visit: www.sydney.chiphealth.org.au