2tablespoonsfresh lemon juice, ~1/2 lemon or a bit more (27g)
¼cupgreek yogurt plain, (50g)
2teaspoonshoney
2garlic cloves, chopped
3packed tablespoons chopped fresh sage, (5g)
1/4cup+ 2 tablespoons olive oil
1/2teaspoonsea salt
black pepper, to taste
Salad
4cupsmixed greens of your choice, I used some kale and arugula here, but this would also go great with butter lettuce
1apple, sliced thinly- slice into half moons and then quarter
1/2bunch radishes, (about 3 large radishes), sliced thinly
1/4large red onion, sliced thinly
1/4cupspiced almonds- see recipe below
Toasted & Spiced Almonds
1cupraw almonds, unsalted
1-2tablespoonscoconut oil, butter, or grapeseed oil
1/2teaspoonsea salt
1/4teaspooncinnamon
1/4 to 1/2teaspoonchili powder, (depends on how much spice you want!)
2tablespoonscoconut sugar or brown sugar
Instructions
Place all ingredients in a blender and blend until smooth and creamy.
Place greens in a large bowl. Pour a bit of dressing over greens and toss until the greens are lightly coated in the dressing. Add in apple, radishes, and almonds and pour a bit more dressing on top before serving.
Toasted & Spiced Almonds
Preheat oven to 375. Place almonds on a baking sheet (dry, no oil). Place in oven until fragrant and slightly darker, about 6-7 minutes. Set aside and let cool slightly, just a few minutes.
Place a large skillet over low to medium heat. Add in oil/butter and almonds. Sprinkle in sea salt, cinnamon, and chili powder and stir until the almonds are thoroughly and evenly coated. Saute for an additional minute and then set aside to cool.
Once cool, lightly chop almonds into smaller pieces (I don’t like to chop them too much, just enough to cut them into thirds or halves). Store in an airtight container (at room temperature) for up to 2 weeks.