Cherry Tomato, Almond, and Feta Salad

I’m going to get to the point real fast for you:

This salad is delicious and you should absolutely make this with a halloumi veggie sandwich

I came up with the recipe on the spot when I had nothing else to eat. It’s great with lunch, and a perfect dinner side dish. Think chicken or sustainably sourced salmon. You can always enjoy it as a quick snack, no judgement from me!

Ingredients:

• 1 handful of baby spinach
• 1/2 cup chopped kale (tip on Kale Prep)
• 1 tsp of honey
• 1 tbsp oil (prefer sunflower, olive works too)
• 1 tsp of vinegar, like white wine vinegar
• 1/2 – 1 tsp of freshly ground black pepper
• 1/2 tsp salt
• 1/4 cup chopped almonds, raw or toasted in a pan
• 1-2 handfuls of cherry tomatoes
• 2 tbsp of crumbled feta cheese
• 2 or 3 fresh basil leaves (chopped), optional

Instructions:

1. In a large bowl, combine the spinach and kale. Mix together for even distribution.
2. Add the honey, oil, vinegar, salt and pepper. Whisk this together to make a quick, yummy salad dressing.
3. Cut the cherry tomatoes in half and add them to the large bowl, along with the almonds.
4. Mix in the salad dressing (as much as you’d like) and toss the salad.
5. Add the feta cheese now and lightly mix to prevent the cheese from becoming an absolute disaster in the bowl.
6. Serve, topping it with fresh basil if available.