Tag Archives: spinach

Summer Salad with strawberry

 I’ve been preparing and eating salads at home almost every day. I can have a salad as a light dinner, or snack during the day. Salads is classic and great way to calm down raging appetite instead of eating various high-calories snacks. This salad is all about summer: refreshing and light, bright and tasty. Perfect food for hot summer days!Summer salad

Summer Salad with strawberry

  • Servings: 2
  • Difficulty: easy
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Next time I’ll add some sliced almonds for the crunchy note.
You can use arugula instead of spinach.

Tangerine has a sweet-tart taste, you can sub it with orange or clementine.

Ingredients
baby spinach, as much as you want
1 medium fennel bulb, thinly sliced
5-7 strawberries, sliced
1-2 tangerine
2-3 radishes, thinly sliced
some chopped fennel fronds for garnish, optional
Dressing
zest of one tangerine
1-2 tsp finely chopped mint
1 tsp runny honey
1 tbsp lemon or lime juice, or more if needed
1 tsp white balsamic vinegar
2 tbsp extra virgin olive oil
sea salt, freshly ground white pepper to taste
Preparation
  • Wash spinach, let it dry, arrange onto a serving plate.
  • Cut peel from tangerine. Using a knife to cut out the segments, letting them fall into a bowl along with the juice.
  • Add strawberries, fennel, tangerine segments and radish to the spinach. Toss together gently.
  • For the dressing, in a small bowl, combine all ingredients, stir well, adjust salt, pepper and lemon juice to your taste. Pour over the salad.
  • Garnish with chopped fennel, if using.
Enjoy!
Summer salad with strawberries, tangerine and fennel

Red spinach

  Hi guys! 🙂Have you ever tried red spinach? First time I tried it in Dubai. Unfortunately, I never seen it in Russia before. It has mild earthy and green flavor, very similar to green spinach. I use leaves in salads or garnish, adding nice color to any dish!

  Today for the lunch is baked crusted creme dory fillet and carrot-spinach salad.
фотография
 Ingredients (Serve 3)
3 medium-sized creme dory fillets
2 eggs
 For the crust:
1 cup breadcrumbs (homemade is better)
1 tsp crushed coriander seeds
1 tsp thyme
1 tsp cumin
1 tsp crushed white pepper
some salt to taste
 For the salad:
3 carrots, shredded
1 stalk celery, sliced
1/2 bunch coriander 
1/2-1 bunch red spinach
sour cream
 
Preheat oven to 190C (370F). Pat the fillet dry with paper towel. 
In a bowl combine the crust ingredients. Dip the fish fillet in beaten eggs, then in crust. 
Bake for 15-20 minutes.
Meanwhile mix salad ingredients together gently and coat with sour cream.
Serve the hot crusted fish and the carrot salad together.
Enjoy!
cremedory