Ingredients:
For the Almond Crunch
⅓ cup old fashioned oats
¼ cup sliced almonds
1 tsp coconut oil
For the Dressing
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
2 tsp honey
of sea salt
For the Salad
4 oz Little Leaf Farms Baby Spring Mix
¾ cup sliced strawberries
½ cup blueberries
3 tbsp crumbled goat cheese
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Directions:
For the Almond Crunch
1
Heat a small skillet over medium-low heat. Add the oats and sliced almonds and toast, stirring frequently, for 2-3 minutes until lightly golden and fragrant. Add the coconut oil, honey, and pinch of salt and stir to combine. Continue cooking for another 1-2 minutes until everything is coated. Transfer to a parchment lined plate or tray to cool completely. It will crisp up as it cools.
For the Dressing
2
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, and sea salt until combined. Set aside.
For the Salad
3
Add the Little Leaf Farms Baby Spring Mix to a large serving dish. Top with strawberries, blueberries, goat cheese, and almond crunch. Drizzle with dressing, toss, and serve immediately.
CategorySalad
Ingredients
For the Almond Crunch
⅓ cup old fashioned oats
¼ cup sliced almonds
1 tsp coconut oil
For the Dressing
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
2 tsp honey
of sea salt
For the Salad
4 oz Little Leaf Farms Baby Spring Mix
¾ cup sliced strawberries
½ cup blueberries
3 tbsp crumbled goat cheese