Fall salad with Almond Start, agave syrup & lemon dressing

Prep time 15 min | cook time 25 min | total time 30 min | serves 1


  • 1-2 slice of bread, to taste
  • Extra virgin olive oil
  • Sea salt
  • 50 g quinoa
  • Green baby asparagus
  • Rainbow carrot, julliene
  • 2 lemons, juice
  • Handful spinach
  • Sun-dried tomatoes
  • Blackberries
  • Dill
  • Hazelnuts, roasted
  • (Pink) pepper
  • 1 tsp agave syrup
  • 1 tbsp Abbot Kinney’s Almond Start

How to make it:

  1. Preheat the oven to 175 °C degrees and prep a baking sheet with parchment paper.
  2. Tear the bread into pieces and place them in a bowl.
  3. Season with some salt and drizzle some olive oil on top. Toss everything together until the bread pieces are well coated.
  4. Scatter evenly on the prepared baking sheet and slide into the oven for 25 minutes.
  5. Cook the quinoa, following instructions on package.
  6. Cook the asparagus al dente.
  7. Cut the carrot julliene and mix with the quinoa, a pinch of salt and a drizzle of lemon juice.
  8. Start dressing the plate: start with the spinach, followed by the quinoa mixture, sun-dried tomatoes, blackberries, croutons aka breadcrumbs, asparagus, dill, hazelnuts and pepper.
  9. Last but not least for the dressing: mix together the Almond Start, agave syrup and some lemon juice to taste.
  10. ENJOY!

fall salad

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