Spinach Salad with Orange Zest Dressing and Toasted Almonds

Fresh, juicy, different, and most importantly: simple!

Here it goes. (For 2 people)

2 big handfuls of fresh spinach leaves (already washed)
2 tablespoons of almond slices

For the Dressing:
1/2 teaspoon of orange zest
1 tablespoon of lemon juice
2 tablespoons of safflower oil
1 tablespoon of olive oil
1 garlic glove
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons of honey
1 tablespoon of apple-juice

Zest the orange.

Orange Zest

Then dry-roast the almond slices in a pan over medium to high heat. Stir the almonds so they don’t burn.

Roasted almonds

For the dressing, add the zest to the lemon juice. Squeeze the garlic through a garlic press and add to the lemon juice with the salt, pepper, honey. Slowly stir in the safflower and olive oil until it emulsifies. Stir in the apple-juice at the end.

Pour the dressing over the spinach, toss and sprinkle with the toasted almonds.
I recently served this salad with Tai vegetables in coconut milk and Basmati Rice.

Spinach Salad


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