Creamy Almond Butter Rainbow Salad
4-6
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Almond Butter
170g | £3.49
Ingredients
- Salad
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1/4 red cabbage
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2 carrots
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1 red pepper
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1 yellow pepper
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1 medium cucumber
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200g cherry tomatoes
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400g jar chickpeas - drained
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2 spring onions
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Handful parsley (15g)
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Handful mint (15g)
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200g feta cheese
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50g roasted almonds
- Dressing
- 2 tbsp Pip & Nut Smooth or Crunchy Almond Butter (end of the jar)
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1 tsp mustard
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1 tbsp honey or maple syrup
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Juice of 1/2 lemon
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1 tbsp olive oil
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2-3 tbsp water
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Salt and black pepper
Method
Finely shred the red cabbage. Peel the carrots then use a peeler to create long ribbons. Dice the peppers and cucumber. Halve the cherry tomatoes. Finely slice the spring onions. Pick the parsley leaves. Roughly chop the almonds. Crumble the feta into chunks.
Add the mustard, honey, lemon juice and olive oil to your almond butter jar with a splash of water, salt and pepper. Shake until combined. Add more water if needed.
Add all salad ingredients into a large mixing bowl. Scatter over most of the almonds. Drizzle over the dressing and toss to combine.
