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(672)
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
672 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.

Georgie

This is a salad that is deceptively simple and an absolute winner. I subbed in grapefruit instead of lemon as I had several young guests. And reduced the salt based on previous reviews. FABULOUS served with 12 hr lamb shoulder, smashed potatoes and a cauliflower salad. Will definitely be on rotation.

Janis

really enjoyed this. some family members don't love lemon as much, but even they liked this. added some pecorino cheese. would definitely make again.

Judys

This is okay, not great. I cut it down for just us, less spinach, two slices lemon, pinch of salt. Lemon and salt wilted the spinach before I even added the oil, and it was pretty lemony. I think it might be better with oranges, not so tart.

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