Spinach and scallion salad with lemon and olive oil
This Spinach and Scallion Salad combines fresh spinach and scallions with a zesty lemon and olive oil dressing, creating a healthy and vibrant side dish. Quick to prepare, it’s perfect for any meal.
Cook time 0 min
Prep time 5 min
Ingredients:
10 cups spinach4 onions
2 tbsp olive oil
5 tsp lemon juice
2 dash black pepper
This delightful Spinach and Scallion Salad is a nutritional powerhouse that combines the freshness of spinach and scallions with the zesty flavor of lemon and the richness of olive oil. It's a quick, healthy, and delicious side dish that's perfect for any meal.
Instructions:
- Wash the spinach thoroughly in cold water to remove any dirt.
- Pat the spinach dry using a clean kitchen towel or a salad spinner. Make sure the leaves are as dry as possible to prevent the salad from becoming soggy.
- Rinse the scallions under cold running water.
- Trim off the root ends and about 1 inch from the green tops.
- Slice the scallions thinly, both the white and green parts.
- In a large mixing bowl, combine the cleaned and dried spinach and the sliced scallions.
- In a small bowl, whisk together the olive oil and lemon juice until well combined.
- Pour the lemon and olive oil dressing over the spinach and scallions in the large mixing bowl.
- Toss the salad gently using salad tongs or clean hands until the spinach and scallions are evenly coated with the dressing.
- Sprinkle the salad with two dashes of black pepper.
- Toss the salad lightly once more to distribute the pepper evenly.
- Transfer the salad to a serving dish or distribute it evenly among individual plates.
- The salad is best served immediately while the spinach is fresh and crisp.
This Spinach and Scallion Salad with Lemon and Olive Oil is a simple yet flavorful dish that adds a refreshing touch to any meal. By following these tips, you can create a perfect salad that combines vibrant flavors and textures. Enjoy this healthy and delicious recipe!
Spinach and scallion salad with lemon and olive oil FAQ:
Store any leftover spinach and scallion salad in an airtight container in the refrigerator. It's best consumed within 1-2 days for optimal freshness, as the spinach may wilt when stored longer.
Yes, you can substitute spinach with other leafy greens like kale, arugula, or mixed greens. Adjust the quantities based on the type and texture of the greens you choose.
To prepare ahead, wash and dry the spinach and scallions, then store them separately. Combine the dressing ingredients and store them in a jar. Mix everything together just before serving to maintain freshness.
If you don't have olive oil, you can use other oils such as avocado oil, grapeseed oil, or canola oil, keeping in mind that it may slightly alter the flavor of the salad.
For a more robust flavor, consider adding ingredients like minced garlic, a teaspoon of Dijon mustard, or a pinch of salt. Taste and adjust the lemon juice to suit your desired tartness.
Cooking Tips:
- Ensure the spinach is thoroughly washed and dried to keep the salad fresh and crisp.
- Finely slice the scallions to evenly distribute their flavor throughout the salad.
- Adjust the amount of lemon juice and olive oil according to your taste preference. You can start with less and add more if needed.
- For additional flavor, you can add a pinch of salt or some grated Parmesan cheese.
- Serve the salad immediately after dressing it to maintain the crisp texture of the spinach.
Nutrition Facts
2 ServingsCalories 66kcal
Protein 4.83g
Carbohydrates 9g
Fiber 3.41g
Sugar 3.86g
Fat 14g
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