- In a medium bowl, combine all of the ingredients.
- Mix well. Serve immediately or place in fridge until ready to serve.
- Add additional dressing for a creamier salad if desired.
*To toast almonds: Place a small pan over medium heat. Add the almonds and stir occasionally. Remove almonds once they start to turn a golden brown. You’ll want to watch them closely as they can burn pretty easily.
Enjoy leftovers within 4 days of making this salad.
- Serving Size: 1/6 of recipe (about 2/3 cup)
- Calories: 205
- Sugar: 8 g
- Sodium: 160 mg
- Fat: 16 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g