Spinach Salad

Prep Time
15 minutes
Cook Time
No cooking involved
2-3 persons

This recipe is a way to add variety to your salad options and also an interesting way to have the highly nutritious spinach raw. In this recipe, spinach is combined with the vegetables with high water content - tomato and cucumbers and is seasoned with groundnut-lemon-ginger dressing. Makes up for a colourful, crunchy and yummy salad, that kids also enjoy!

  • Baby Spinach / Regular Spinach: 1 bunch
  • Tomatoes: 2 medium sized (cut lengthwise)
  • Spring Onions: 2 sprigs (finely chopped)
  • Cucumber: 1 (peeled and cut into half moons)
  • Groundnuts: One handful (roasted and coarsely crushed)
  • Lemon: as per taste
  • Rock salt: as per taste
  • Ginger: ½ inch (grated - to add that “ping” to your salad)
  • Remove the roots or hard stem of the spinach and give it a thorough wash. Leave the washed spinach on a strainer for some time to remove excess water. Retain the stalk as they add a wonderful texture to the salad apart from being highly nutritious.
  • Shake dry the spinach leaves to remove any remaining water, bunch them together and roll them into one hand sized bundle. Now chop the roll lengthwise to get slim long bits of spinach.
  • Mix in the tomatoes, spring onions and cucumbers with the spinach and keep aside.
  • In a separate bowl, make the lemon-ginger-groundnut powder into a dressing. Add the rock salt before serving.
  • Blend in the dressing into your spinach mix. Do ensure all your ingredients are well blended - use your hands to toss, stir and mix well.

Eating guide:

  • Food group: Vegetables (Raw)
  • Veggies, are loaded with enzymes and high water content. They aid in digestion and act as daily dose of vitamins and minerals.
  • Raw salads along with a meal, ensure our bodies do not work extra hard to digest the cooked foods. That translates into a happy liver. So go ahead add veggies as salads to meals amply.
  • For kids grate the veggies and mix with meals.

Image credit for title pic:

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