| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 cups loosely packed spinach
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 tablespoon cider vinegar
- 1 tablespoon roughly chopped fresh lemon thyme or regular thyme
- 1 tablespoon roughly chopped fresh mint, plus more leaves for topping
- 2 bunches red radishes, thinly sliced
- 1 hothouse cucumber, unpeeled and thinly sliced
- 1 kohlrabi, peeled and thinly sliced (halved if large)
- 1 shallot, thinly sliced
Instructions
- Place the spinach on a platter and drizzle with half of the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste.
- Whisk the remaining lemon juice, remaining 3 tablespoons olive oil, the cider vinegar, lemon thyme, mint, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined. Taste and adjust seasoning if needed. Toss the radishes, cucumber, kohlrabi and shallot with the lemon dressing and serve over the spinach. Top with more mint.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 176 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 586 mg |
Reviews
I used curly endive and lettuce instead of spinach, but kept everything else the same. This was my first time trying kohlrabi. Overall this salad was very easy, fresh, and delicious!