Spinach Salad With Lemon and Mint

By Nigella Lawson

Spinach Salad With Lemon and Mint
Michael Kraus for The New York Times
Total Time
15 minutes
Rating
5(727)
Comments
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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.

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Ingredients

Yield:6 servings
  • 1lemon
  • ⅓cup fresh mint leaves, finely sliced, more for garnish
  • 1½teaspoons kosher salt
  • Freshly ground black pepper
  • 8ounces baby spinach leaves
  • 3tablespoons extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

75 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 1 gram protein; 148 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds ¼-inch thick, then slice each round into eighths.

  2. Step 2

    In 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.

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Ratings

5 out of 5
727 user ratings
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Comments

Lauren

Too avoid over salting use 1/4 teaspoon of Kosher or Malden salt. The amount the recipe calls for is overkill and this is coming from someone who likes salty foods. I found that a full lemon was too tart so next time I will try 1/2 a lemon with the pith removed and much smaller pieces in the salad. The brightness of the mint was delightfully refreshing and next time I may use 1/4 instead of 1/3 of a cup.

Annabel

Added beets and pumpkin seeds, both nice with the fresh lemon. Great recipe!

prashansat

I wonder what adding strawberries to this would be like to make it a perfect summer salad, considering they should go well with the mint and the lemon.

Peter S.

Works with oil and vinegar, too. I made a quick pickle of red onion (onion, vinegar, a little salt, a little sugar, and used this with olive oil. Also added some roasted, chopped almonds. Salt as you would any salad. The amount called for is way too much. It's good to develop judgment through experience re the amount of different ingredients.

Charlotte G

Had with boiled parslied potatoes and sliced leftover steak. Used Meyers lemon, included the chopped peel. And some fresh marjoram instead of mint bec thought that would go better w the steak. This was a delicious light salad, and spectacular with the boiled potatoes.

Roberto Cipriano

This is great - fast, easy and not the same old salad. The citrus lets it pair well with heavier meats and dishes.

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