Spinach Almond “Glow” Salad

Let’s talk authenticity for a moment.

As someone who develops recipes and photographs food, I must confess that it is tempting to want create and photograph decadent desserts and overflowing smoothie bowls which I often see getting high engagement on foodie Instagram pages. (Sometimes I wonder if these bloggers actually eat the food they are creating… 🙂

To do this would be inauthentic. I truly cook and eat this way and thus I would never share a recipe that wouldn’t feed myself. As I’ve said before, I consider myself “plant-based” and not “vegan” because I sometimes eat fish, or my nonnie’s meatballs, or indulge in real pizza, and although I try to eat non-dairy ice cream, sometimes, like when I’m on vacation, I just need the real thing! For me #itsallaboutbalance.

So what I’m saying, is that I DO treat myself, but I’m mindful about what I put in my body on most days. I know I feel and look my best when I’m eating tons of vegetables. I know I don’t need to preach all the amazing benefits of eating a plant-based diet. My only hope is that I’m inspiring others how to eat more plants!

Simple Spinach “Glow” Salad

Okay so back to the salad. Most days, I’m preparing simple dishes like this spinach and arugula salad. It is quick and perfect for warm summer days.

So why do I call it my GLOW salad? Let’s break it down:

• Greens: Every registered dietician and doctor will tell you that you need to eat several cups of greens a day, but greens also make your skin glow! Beta-carotene, normally associated with foods like carrots, is also hiding in leafy greens and gives your skin a youthful glow.
• Almonds: Almonds are rich in Vitamin E which helps in reducing signs of ageing and nourishes your skin.
• Avocado: Also rich in healthy fats which help your skin glow.

The best part about the salad is that it comes together in minutes.

Spinach Almond “Glow” Salad

Print Recipe

A simple salad with skin beautifying ingredients which will help your skin glow.

• Author: Jeannine
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x

Ingredients

Scale 1x2x3x

• 4 cups of spinach/arugula mix
• 1 oz almonds
• 1 zucchini, sliced and grilled (or lightly steamed)
• 1.5 cups (1 can) low-sodium chickpeas, rinsed
• 2 tablespoons tahini
• 1 small garlic clove, minced or grated
• 1/2 lemon, juiced
• 1/4 teaspoon sea salt
• 1/4 cup ice water
• 1/2 avocado

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Instructions

• Lightly grill or steam zucchini. Let cool.
• For the dressing, combine tahini, lemon juice and grated/minced garlic into a small bowl and mix well. Incorporate ice water into slowly into dressing, 1 tablespoon at a time until well combined.
• Mix chickpeas with half the dressing.
• Assemble spinach/arugula mix, almonds, zucchini and diced avocado. 
• Top with chickpea mixture. Add more dressing if desired.

Notes

• Ice cold water for the dressing is important. The cold water ensures that the mixture emulsifies instead of turning into a weird consistency. I don’t understand the chemistry – I just know this is the way it is! I like a runnier dressing so I added one extra tablespoon.
• This recipe is full of all healthy fats from whole foods and contains no oil. Therefore, you are getting fiber, protein and other nutrients from the fat. If you would like to reduce the fat you can reduce the almonds or omit the avocado.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 415
• Fat: 20 g
• Carbohydrates: 43 g
• Fiber: 16 g
• Protein: 19 g