Sesame-Almond & Avocado Spinach Salad

Ingredients

For the almonds:

½ c. raw almonds

2 tsp. sesame seeds

2 tsp. honey

2 tsp. soy sauce

For the dressing:

1 tsp. ginger, minced

2 tbsp. olive oil

2 tbsp. lime juice

1 tbsp. soy sauce

1 tbsp. honey

1 tsp. tamarind paste

½ tsp. crushed red pepper

For the salad:

4 c. baby spinach, packed

1 c. cooked quinoa

1 roasted red pepper, diced

¼ c. cilantro, minced

1 ripe avocado, cubed

Directions

Preheat oven to 325˚. In a bowl, toss together almonds, sesame seeds, honey, and soy sauce until almonds are well coated. Spread out into a single layer on a parchment covered sheet tray. Roast for 14 to 16 minutes until sesame seeds are starting to brown. Remove and set aside, letting cool completely.

In a blender, add ginger and pulse until broken into smaller pieces. Add the remaining dressing ingredients and blend until smooth. Alternatively, minced ginger and combine all ingredients in an airtight container and shake until combined. Taste and adjust flavors to your liking (for example, add more honey if the dressing is a bit tart for your taste.)

To assemble salad, combine spinach, quinoa, red peppers, cilantro, and roasted almonds in a bowl and chop together. Add avocado and drizzle dressing over the salad. Lightly toss salad and serve.

Serves 2 as an entree and 4 as a side.