- Combine first five ingredients to prepare a vinaigrette. Reserve. Preheat oven to 180°C (350°F).
- Spread slivered almonds on a baking sheet and toast in the oven for 5 to 10 minutes, until golden-brown.
- Combine lettuce, spinach, sorrel, strawberries, avocado and bean sprouts in a large serving bowl.
- Sprinkle toasted slivered almonds on top. Pour on vinaigrette and toss gently to combine. Serve immediately.
Turn the salad into a meal by adding a few grilled scallops and serving with a roll and a glass of milk.