| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 278 | 15g | 4g | 28g |
| sugars | fibre | protein | salt |
| 10g | 6g | 8g | 0.36g |
There’s something truly enchanting about rediscovering the joy of cooking with nature’s bounty. It’s in moments like these where I find myself falling in love all over again with the vibrant, refreshing, and tangy Malabar Spinach Salad with Lemon Vinaigrette. This recipe resonates with my original affinity for seafood, it’s the same excitement, but with leafy greens.
Bringing the Garden to Your Table
The beauty of this Malabar Spinach Salad with Lemon Vinaigrette lies not only in its captivating blend of colors but in its simplistic approach to utilizing fresh produce. It brings me back to summers with my daughters picking apples in the lush orchards of Maine’s farm country. Each component in this recipe compliments the next, culminating in a dish that’s both satisfying and nourishing.
The Unbeatable Health Benefits
Don’t let the simple ingredient list fool you, this salad is packed with health benefits that shouldn’t be overlooked. The hero of this dish, the energetic fresh Malabar spinach, is known for its high iron content and other essential vitamins. Not to mention the handful of mixed berries which are famous for their antioxidant properties, and quinoa, a fantastic whole grain that’s high in fiber and improves gut health.
The zesty homemade lemon vinaigrette in this salad recipe is what elevates the flavors and ties everything together. Not only is it pleasing to the palate, but also comes with the added health bonus – the lemon juice aids digestion and olive oil benefits heart health.
This salad is reminiscent of the refreshing summer salads popular in the coastal regions, much like a Summer Berry Salad. It stands aptly on its own, or, if you want to stick to my roots, try pairing it with a serving of steamy New England Clam Chowder.
The versatility of it is extraordinary, whether you choose to enjoy it as a light main course for lunch or as a side dish at dinner, the Malabar Spinach Salad with Lemon Vinaigrette is my unfaltering kitchen staple.
What You’ll Need
- 1 cup of quinoa
- 2 cups of water
- 2 cups of fresh Malabar spinach leaves
- 2 cups of mixed berries (strawberries, raspberries, blueberries)
- 1 medium-sized apple, diced
- 1/4 cup of pecans, chopped
- 1/4 cup of feta cheese, crumbled
- For Lemon Vinaigrette:
- 1/4 cup of olive oil
- 3 tablespoons of lemon juice
- 1 tablespoon of honey
- 1 teaspoon of Dijon mustard
- 1 small clove of garlic, minced
- Salt and pepper to taste
Method
Step One
Add the quinoa and 2 cups of water to a saucepan. Bring it to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Once done, remove from the heat and fluff with a fork. Set aside to cool.
Step Two
While the quinoa is cooling, prepare the salad. Rinse and dry the Malabar spinach leaves, then place them in a large salad bowl. Add in the mixed berries, diced apple, chopped pecans, and crumbled feta cheese.
Step Three
To prepare the Lemon Vinaigrette, whisk together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Taste and adjust the seasonings, if necessary.
Step Four
Add the cooled quinoa to the salad bowl. Pour the Lemon Vinaigrette over the salad and gently toss to combine well. You can serve the salad immediately, or let it sit for a few minutes for the flavors to meld together. Enjoy your Malabar Spinach Salad with Lemon Vinaigrette!
