Berry and Almond Crunch Salad

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

For the Almond Crunch

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

In a small bowl or jar, whisk together the olive oil, lemon juice, honey, and sea salt until combined. Set aside.

For the Salad

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.

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