For Baking the Rhubarb

• 2 Rhubarb stalks sliced into 1/4" pieces

• 1 tsp Agave

• 1/2 tsp extra-virgin olive oil

For the Dressing

• 1 tbsp Agave (for the dressing)

• 1 tbsp Dijon Mustard

• 1/2 tbsp Lemon juice

• 1 tbsp extra-virgin olive oil

For the Salad

• 1/4 cup Dry Roasted Almonds chopped into rough pieces

• 1/4 cup crumbled Feta cheese

• 3 cups mixed spring greens (or any lettuce you prefer)

• Salt and Pepper to taste

Combine the Rhubarb, Almonds, Feta and Spring Greens with the Dressing

Add Salt and Pepper to taste and you are good to go!

Rhubarb is a good source of fiber for digestion and vitamin K1, an important factor in blood clotting. Rhubarb also contains Manganese, antioxidants (Vitamin C and anthocyanins) and Potassium:

• Manganese is a trace mineral that plays a role in multiple functions including metabolism and energy production, bone health and immune system support.  

• Antioxidants, including anthocyanins, help to reduce inflammation and support heart health.

• Potassium is involved in electrolyte balance and supports muscle contraction (including heart contractions), bone health and kidney function.

Almonds are an excellent source of healthy fats (to support heart health) and fiber (supports digestion). Almonds are also a good source of protein, an essential macronutrient which is fundamental for tissue repair, metabolism and immune function. Protein also increases satiety and helps with weight management. Almonds are also high in Vitamin E, a powerful anti-inflammatory antioxidant that protects cells from damage and reduces oxidative stress. 

Feta further boosts the protein content in this salad and, as a good source of Calcium and Phosphorus, supports bone health. Feta is high in saturated fat and sodium, and is best enjoyed in moderation.