Baby spinach salad

Author picture
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

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


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.

about me
Galit Hahn

Galit Hahn

Certified natural nutritionist

last recipes

Want to change your healthy lifestyle?

leave your details and I’ll update you when the next 21 days program starts