Indonesian Spinach salad
I end up making this salad when I’m trying to eat clean. Eating clean is a huge challenge for me as consistency is the key. I also get sick of repetitive textures very soon, so, salads with large leaves that require endless chewing can’t hold my imagination for too long. Finer than a fattoush in texture, this one's bursting with flavour and will make you feel like Popeye at least for a little while.
Ingredients:
- 250g Spinach, julienned
- 50g Onions, finely chopped
- 40g Tomatoes, finely chopped
- 10 cherry tomatoes, sliced into halves
- 75g Cucumber, finely chopped
- 50g Fresh coconut, grated
- 5ml Lemon juice
- 10g Coriander leaves, finely chopped
- 10g Extra virgin oive oil
- Salt
- Crushed black pepper
- Paprika
Method:
- Thoroughly wash the spinach julienne.
- Add salt, pepper, paprika and lemon juice to the olive oil; mix well.
- In a large bowl, combine all the ingredients and toss in the salad dressing.
- Serve with some grated coconut on top.