Spinach Salad With Lemon and Mint

5.0(724)

This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.

by Nigella Lawson

Open original recipe

Quick

Servings

6 servings

Total time

15 min

Calories / serving

75 kcal

Ingredients (6)

serves

1 lemonlemon
1/3 cup fresh mint leaves, finely sliced, more for garnishmint
1 1/2 teaspoons kosher saltsalt
Freshly ground black pepperpepper
8 ounces baby spinach leavesspinach
3 tablespoons extra virgin olive oilextra-virgin-olive-oil

Instructions (2 steps)

01Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
02In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.

Nutrition (per serving)

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.