Spinach Salad
2 servings
10 minutes
Spinach salad is a light, aromatic dish of Pan-Asian cuisine that embodies the harmony of taste and health benefits. Tenderly blanched in boiling water, spinach retains its freshness and rich green color. Lemon juice adds a tangy zest, while soy sauce enriches the salad with subtle umami notes. Walnuts provide a crunchy texture and nutty flavor, while garlic adds a mild spiciness. This salad pairs perfectly with fish, seafood, and rice, serving as a wonderful complement to main dishes. Its simplicity makes it an indispensable option for a light dinner or fresh side dish. Its roots trace back to Eastern culinary traditions that value the balance of flavors and natural ingredients.
1
Wash the spinach and blanch it in boiling water - it should not shrink significantly in size. Then rinse under cold water and place it on a plate.
- Spinach: 1 bunch
2
Mix lemon juice and soy sauce, add walnuts and squeeze in a clove of garlic. Mix everything thoroughly and dress the spinach leaves with the sauce.
- Lemon juice: 2 tablespoons
- Soy sauce: 1 teaspoon
- Crushed walnuts: 2 tablespoons
- Garlic: 1 clove
