Garden Salad with Almonds

Made with Mizkan Sesame Sauce and Dressing

Sesame Sauce and Dressing


  • 1 bunch of leafy breakfast radishes
  • 1 bunch spring onions
  • 1 cucumber
  • 2 long sticks of celery
  • 100g flaked almonds
  • Knob unsalted butter
  • 6 tbsp sesame dressing


  1. Halve the radishes, leaving the leaves attached.
  2. Slice the spring onions into thin rounds.
  3. Slice the celery diagonally into thin strips.
  4. Halve the cucumber, peel and cut into 1 cm wide 4cm long batons.
  5. Heat the butter in a frying pan, add a pinch of salt and when the mixture is foaming add the almonds. Toss until light brown in colour then remove from the pan and drain the butter.
  6. Put all of the ingredients apart from the almonds in a mixing bowl and toss thoroughly with the sesame dressing.
  7. Pile on a plate and sprinkle over the buttered almonds.