It’s a rainy April day here in Toronto. My tulips are peaking out from the soil by our front porch. Dash just turned one (!) Oscar is four years old in June. Life’s full and busy. Gosh I am tired most days and struggling to find just a moment or two for myself.

I am finding that eating well is sort of my superpowers. Lots of veggies/fruit, good protein and fats like nuts and avocados.I am finding my mood is directly linked to my diet. I feel calmer, sleep better and tummy feels better eating this way. I did a ten day Whole30, so um I guess that is a Whole10? And since then I have been feeling good with no white carby food or processed sugar.

My last remaining vices? Do you have any? Mine are cheese and dark chocolate. My love for them will never die. Always the best quality I can afford and just occassionally.

Okay back to this salad. I love to change up my salads to keep it interesting. The citrus and almond flavours are perfect together. I used mâche mixed greens, toasted slivered almonds and sliced kumquats. If you don’t have kumquats you can easily sub in clementine segments or pieces of a peeled and chopped fresh orange. Fun fact about kumquats – their skin is sweet and insides are that citrus-y sour flavour.

Ingredients for the dressing:

  • 4 tbsp olive oil
  • juice of one lemon
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • salt and pepper to taste

Ingredients for the salad:

  • four handfus baby mixed greens (OR baby spinach)
  • 1/4 cup slivered almonds
  • 5-6 kumquats thinly sliced (OR 2 clementines peeled and segmented OR 1 orange peeled and segmented)

To toast the nuts (which is a must, so flavourful) heat a non stick pan to low-medium heat and toasted for five minutes or until fragrant. Be sure to give the pan a shake every minute or so. Let the nuts cool in a bowl. (They will continue browning if you leave them in the pan.)

Grab your favourite salad bowl and toss all the salad ingredients in there. I like to use a glass measuring cup to make my salad dressing and whisk it well to combine it with a fork.

Pour as much dressing as you like over the salad, toss and serve. Extra salad dressing will keep well in the fridge for three days. Happy spring, friends!

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