This spinach salad is best made from garden fresh English spinach. I am told that spinach bought from a shop, unless organic, is one of the worst vegetables for chemical sprays and fertilisers. Luckily, the climate here in Melbourne allows us to grow gorgeous fleshy-leaved spinach for many months during spring and summer.
We have taken to washing all our bought vegetables in water with Apple Cider vinegar and salt. Apparently, it washes away the chemicals* I am taking my daughter’s word for this, but might do some further research into it.
As a salad, this goes really well with fish and chicken or you can just pile into it on it’s own. It’s that delicious. It’s also SIBO friendly.
SPINACH SALAD INGREDIENTS
Large bunch of freshly cut spinach leaves or
1 large bunch of English Spinach with the roots still on
1 bunch of asparagus spears
1 Lebanese cucumber
2 tablespoons capers
Large handful of pumpkin seeds
Large handful of sunflower seeds
Small handful of pine nuts
Tbsp organic Coconut Oil
Sprinkle chilli flakes (optional)
Wash the spinach in water with 1 tablespoon apple cider vinegar
Cut the spinach into 1 cm slices
Thinly slice the cucumber
Lightly steam the asparagus – you want it bright green, cut into 3cm slices
Add coconut oil to a pan
Add chilli flakes to taste (I use 1/4 teaspoon)
Brown the seeds, but beware the pine nuts burn easily, so I add them later
Combine all the ingredients into a bowl and toss with the dressing.
I sprinkle the seeds on at the end for effect.
Juice of one lemon
Tbspoon sesame oil
1/4 cup good quality olive oil
1/2 tsp maple syrup
Zest of a lime of lemon
Salt and black pepper
Make it in a jar and give it a good shake before pouring over the Spinach Salad.
Goes really well with salmon simply fried and chicken.