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(644)
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.

Ratings

5 out of 5
644 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.

Susan

I always try to follow the directions exactly, the first time I make something. I did--using fresh spinach and mint from my garden. My family (adults) hated it. The lemon was too tart and it was massively over-salted. I should have followed the advice in the other comments. I can see how this would be fine with far less salt and other fruit or additions. But exactly as written was a disaster. Such a waste of beautiful spinach.

Laura

Nothing special. One lemon was too tart for my tastes. I think a nut would add a nice crunch to the mixture.

beckadidi

Delicious! I recommend increasing the amount of greens and decreasing salt. Be sure and use the full amount of mint.

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