Do salads sometimes leave you still wanting something more? Not totally satisfying or filling? Try out my awesome Almond Salad and you'll be full throughout the rest of the day! Its one of my favorite lunch time meals especially during the work week when I barely have time to scarf it down! With minimal prep work you'll be happy you spent the extra 20 minutes getting this salad put together ahead of time!
4 cups mixed greens 2 cups golden potatoes, sliced 2 cups beets, sliced 2 cups cucumber, sliced 1/2 red onion, sliced 1 handful asparagus 1/2 cup whole almonds 3 stalks celery, chopped 2 green onions, chopped 1/2 lemon, juiced 2 tbsp Vegenaise 1/2 cup green olives, pitted
Boil the Potatoes & Beets
In two separate pots, boil the sliced potatoes and beets until just cooked through. The potatoes should only take about 5-7 minutes, and the beets a little longer. Drain and rinse under cold water when done.
Blanch the Asparagus
Bring another small pot of water to a boil and toss in the asparagus for about 3-5 minutes - you'll want it just tender crisp. When done, drain and rinse under cold water.
Make the Almond Salad
In your Vitamix, food, processor or blender, pulse 1/2 a cup of whole, unsalted, raw almonds until they are in a pulverized state. Don't go too much on them to turn them into a powder - a few pulses will do the job!
Mix the pulverized almonds, chopped celery, green onions, lemon juice, and Vegenaise together in a large bowl.
Assemble the Salad
Bring out two bowls (or containers to take to work) and fill each with 2 cups of mixed greens, half the potatoes, beets, cucumbers, red onion, asparagus, and green olives. Add a good scoop of the almond salad on top and you can dress with either more lemon juice, red wine vinegar, or my favorite, Annie's Lite Honey Mustard Dressing.