Almond, Blueberry & Blue Cheese Salad

Image by Kasia Sykus for Sunbeam

Serves

4

Ingredients

120g Sunbeam Flaked Almonds

1 punnet blueberries

1 punnet strawberries, halves

150g blue cheese, crumble

300g baby spinach

1 lemon, juiced

1 avocado

1 tbsp apple cider vinegar

2 tbsp olive oil

Pepper

Steps

1. Toast Sunbeam flaked almonds in a pan on medium heat then set aside, 3 mins.

2. Wash blueberries and slice strawberries into halves.

3. In a large bowl mix toasted almond flakes, berries, blue cheese and spinach.

4. Combine lemon juice, avocado, apple cider vinegar, olive oil, salt and pepper, blend until smooth, pour over salad when serving.