This delicious vegan and gluten-free raspberry spinach salad is a refreshing no-cook side dish or appetizer made with vegetable oil, spinach, almonds, and sweet raspberries.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: nuts | soy |
⏱ 21 mins – easy
🍽 4 servings – 373 kcal per serving
| Serving
0g |
Fat
31g |
Sat. fat
3g |
Sodium
51mg |
| Carbs
18g |
Fibers
6g |
Sugars
7g |
Proteins
7g |
INGREDIENTS
- 2 tbsp raspberry vinegar
- 2 tbsp raspberry jam
- ⅓ cup vegetable oil
- 8 cups spinach
- ¾ cup almonds
- 1 cup raspberries
- 3 kiwis
TOOLS
- 1 knife
- 1 peeler
- 1 pan
- 1 blender
- 1 bowl
- 1 spoon
- 1 serving plate
STEPS
Stem and slice the spinach. Then cut the almonds into thin slices.
Place the almond slices in a pan and heat over medium heat. Toast for 10 minutes. Then remove from the heat.
Peel the kiwis with a peeler.
Cut the peeled kiwis into slices.
Put the raspberry vinegar and raspberry jam in a blender. Blend for 2 minutes. Then add the vegetable oil and blend again to get a dressing.
Put half of the raspberries in a bowl. Then add the spinach slices, toasted almonds, kiwi slices, and dressing. Mix with a spoon until well combined.
Transfer to a serving plate and top with the rest of the raspberries.
It’s ready to be served !
