Spinach Salad

Fresh spinach tossed with vibrant veggies, seeds, and a light dressing to create a refreshing and nutrient-rich salad bowl. Packed with iron, antioxidants, and wholesome goodness — ready in just 10 minutes with zero cooking required.

⏱️
Prep Time
10 min
👥
Servings
2 people
📊
Difficulty
Easy
🌿
Diet
Vegetarian
Spinach Salad
Instructions
1

Wash & dry the spinach

Rinse the baby spinach thoroughly under cold water. Spin dry in a salad spinner or gently pat dry with a clean kitchen towel. Dry spinach is essential — wet leaves will dilute the dressing and make the salad watery.

💡 Cold water keeps spinach crisp and perky
2

Prep the vegetables

Halve the cherry tomatoes, slice the cucumber into half-moons, and cut the red onion into thin rings. Peel, pit, and slice the avocado just before assembling to prevent browning. Crumble the feta cheese and set everything aside.

💡 Slice avocado last and squeeze a little lemon on it to keep it green
3

Toast the seeds

Place the sunflower seeds, pumpkin seeds, and walnuts in a dry pan over medium heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove immediately and let cool — toasting brings out their nutty flavour beautifully.

🌰 Watch carefully — seeds go from golden to burnt very quickly
4

Make the dressing

In a small bowl or jar, combine the olive oil, lemon juice, honey, Dijon mustard, and minced garlic. Season with salt and black pepper. Whisk briskly until the dressing is emulsified and slightly creamy. Taste and adjust the lemon or honey to your liking.

💡 Shake it in a jar with a lid for a perfectly emulsified dressing in seconds
5

Assemble the salad

Spread the spinach as the base in a wide salad bowl. Arrange the cherry tomatoes, cucumber slices, red onion rings, and avocado slices on top. Scatter the crumbled feta cheese evenly over everything.

6

Dress, top & serve

Drizzle the dressing evenly over the salad just before serving. Toss gently with salad tongs or two large spoons to coat every leaf lightly. Scatter the toasted seeds and walnuts on top. Serve immediately and enjoy fresh!

🥗 Dress only just before serving — dressed salad wilts quickly

✨ Vanshika’s Tips

  • Always dress the salad just before eating — spinach wilts fast once it touches the dressing.
  • Add a soft-boiled egg on top for extra protein if you’re having this as a full meal.
  • Swap feta for goat cheese or paneer crumbles for a different flavour profile.
  • Make the dressing in bulk and store in the fridge for up to a week — it works on any salad.
  • For extra iron absorption, pair spinach with a vitamin-C rich food — lemon juice in the dressing already does this perfectly!