Savoury Salad Topper

Name: Savoury Salad Topper
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: Sliced Almonds; Raw Pumpkin Seeds; Sunflower Seeds; Hemp Seeds; Avocado Oil; Coconut Aminos; Garlic Powder; Onion Powder; Dried Parsley; Paprika; Fine Sea Salt

Recipe by Tina Gravalos

Ingredients

Time

10m

Salad toppers are a fun way to spruce up your salad with some extra nutrients, crunch, flavour and a kick of heat, if that’s your thing! Combining nuts and seeds is a quick and easy way to get more vitamins and minerals into your diet. They also add in protein, healthy fats and fibre.

Snack

Condiment

Ingredients

1/2 cup

Sliced Almonds

1/2 cup

Raw Pumpkin Seeds

1/2 cup

Sunflower Seeds

1/4 cup

Hemp Seeds

1 Tbsp

Avocado Oil

1 Tbsp

Coconut Aminos

1 tsp

Garlic Powder

1 tsp

Onion Powder

1 tsp

Dried Parsley

1/2 tsp

Paprika

1/2 tsp

Fine Sea Salt

Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Add the nuts and seeds to a bowl.

Add the avocado oil, coconut aminos, and then all the spices.

Mix to coat the nuts and seeds.

Spread mix onto parchment paper.

Roast for 10 minutes.

Remove from oven and let cool for 10-15 minutes.

Store in an airtight glass container in the cupboard for up to 4 weeks.

Notes: To spice them up, add ¼ - ½ tsp cayenne pepper. To save some money, get your nuts and seeds from a bulk food store. Make it nut free by removing almonds and adding more of the other seeds.

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Savoury Salad Topper

Recipe by Tina Gravalos

Ingredients

Time

10m

Salad toppers are a fun way to spruce up your salad with some extra nutrients, crunch, flavour and a kick of heat, if that’s your thing! Combining nuts and seeds is a quick and easy way to get more vitamins and minerals into your diet. They also add in protein, healthy fats and fibre.

Snack

Condiment

Ingredients

1/2 cup

Sliced Almonds

1/2 cup

Raw Pumpkin Seeds

1/2 cup

Sunflower Seeds

1/4 cup

Hemp Seeds

1 Tbsp

Avocado Oil

1 Tbsp

Coconut Aminos

1 tsp

Garlic Powder

1 tsp

Onion Powder

1 tsp

Dried Parsley

1/2 tsp

Paprika

1/2 tsp

Fine Sea Salt

Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Add the nuts and seeds to a bowl.

Add the avocado oil, coconut aminos, and then all the spices.

Mix to coat the nuts and seeds.

Spread mix onto parchment paper.

Roast for 10 minutes.

Remove from oven and let cool for 10-15 minutes.

Store in an airtight glass container in the cupboard for up to 4 weeks.

Notes: To spice them up, add ¼ - ½ tsp cayenne pepper. To save some money, get your nuts and seeds from a bulk food store. Make it nut free by removing almonds and adding more of the other seeds.