A simple, fresh and delicious recipe for Tomato, Mushroom and Almond Salad
1 punnet cherry tomatoes
250g button mushrooms
3 big handfuls of mixed salad leaves
100g slivered almonds, toasted
3 tbsp olive oil
1 tsp mixed seasoning
2 tbsp balsamic vinegar (if using)
1/3 cup white wine vinegar
1/4 cup olive oil
2 tbsp Dijon mustard
1 tsp honey
Preheat oven to 180° Celsius.
Add the cherry tomatoes to a lined baking tray and drizzle with 1 tbsp olive oil and season generously. Roast for 45 minutes or until caramelised.
Meanwhile, heat 2 olive oil in a non-stick pan over medium-high heat. Sauté mushrooms, adding a pinch of sea salt and 1 tsp mixed seasoning, until golden and cooked.
To make dressing, whisk together all ingredients in a jar.
Assemble salad by adding salad greens to a large bowl then topping with roasted tomatoes and mushrooms.
Sprinkle flaked almonds and drizzle over dressing and balsamic vinegar (if using).
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.