Baby spinach salad

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young baby spinach leave, date sweeties, crunchy spicy almonds

Dark green leafy vegetables are a key element in alkaline and detoxing diet. Eating a verity of them raw is even more powerful.
This salad, inspired by a recipe of Yotam Ottolenghi, became very popular in my house hold (including little ones). The spiced almonds give it a special boost and I would suggest making larger quantity and keeping them in an air tight jar to perk up other salads as well.

a winning combination of young baby spinach leave, date sweeties, crunchy spicy almonds and lots of lemon flavours
5/5
Ingregients

1 small red onion, thinly sliced to half moons
3-4 large medjhool dates, pitted and cut to thin stripes
juice and zest from half lemon
1 tbsp ghee or coconut fat
80 gr natural almonds, roughly chopped
½ tsp sea salt, 1 tsp sumac (available in middle east shops), ֲ½ tsp chilli flakes
150 baby spinach leaves, washed and dried

For Dressing

for the dressing
3 tbsp virgin olive oil
1 tbsp lemon juice
½ tsp sea salt

Instructions

In a small mixing bowl place the sliced red onion and dates and add the lemon zest and juice, mix and set aside.
Heat the ghee, or coconut fat, in a heavy frying pan, add the almonds, salt, sumac and chilli flakes. Cook on a low medium heat for 5-7 minutes till the almonds are well covered with the spices and lightly toasted. Set aside to cool.
When ready to serve, lay nicely the spinach leaves in a wide salad bowl, scatter the dates and red onions and chilli almonds on top.
Beat olive oil, lemon juice and salt to a smooth dressing, pour over the salad and serve at once.

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Galit Hahn

Galit Hahn

Certified natural nutritionist

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