This healthy dessert salad is true bliss! It combines sweet raspberries, floral rose water, earthy saffron, and a crunchy bite of almonds. Wonderful spooned over a coconut yogurt bowl, a cheesecake, tart, or just eaten straight out of the bowl!
1/8 teaspoon saffron
1/8 teaspoon vanilla extract
1/8 teaspoon rose water
1/2 teaspoon lemon zest
1/2 teaspoon olive oil, flaxseed oil, or avocado oil
2 teaspoons manuka honey or maple syrup
1/3 cup sliced almonds, toasted
1 1/4 cup raspberries
First, toast the sliced almonds in a dry frying pan until slightly golden.
Meanwhile, grind the saffron in a mortar and pestle (or if you don’t have one you can use the back of a spoon against the sides of a bowl). Add to a medium sized bowl.
Add the vanilla, rose water, lemon zest, oil, and sweetener of choice to the bowl and mix with a spoon.
Add the sliced almonds and stir to evenly coat them in the saffron glaze. Add the raspberries and gently toss until the almonds, glaze, and raspberries are evenly dispersed.
You can play with the ingredients all you want! For example, by subbing the almonds for chopped pistachios or the raspberries for oranges.
If you prefer to go oil free, sub the oil for water.
You can leave out the sweetener if you’re avoiding sugar, but this will depend on the sweetness of your fruits. Alternatively, you can also add some raisins, pomegranate seeds, or dates to bring in some more sweetness.