Palak Salad
A fresh, vibrant spinach salad where tender baby spinach leaves meet juicy tomatoes, crisp cucumber, and crunchy sprouts. Tossed in a zesty lemon dressing with cumin and a whisper of green chili, it's light, refreshing, and ready in 10 minutes.
For 4 servings
- prep · ~2 min
Wash and dry the spinach leaves thoroughly.
Rinse the baby spinach under cold running water. Drain well and pat completely dry with a clean kitchen towel or spin in a salad spinner. Any moisture will dilute the dressing and make the salad soggy.
TIPMake sure the leaves are bone-dry — wet spinach wilts fast and won't hold the dressing. - prep · ~4 min
Prep the vegetables.
1.Deseed the tomatoes and dice into small cubes.2.Peel the cucumber and dice into similar-sized cubes.3.Thinly slice the onion.4.Finely chop the green chili. - mix · ~1 min
Whisk together the lemon dressing.
1.In the small bowl, combine lemon juice and olive oil.2.Add cumin powder, black salt, salt, and black pepper.3.Whisk vigorously until the salt dissolves and the dressing emulsifies slightly. - assemble · ~1 min
Toss the salad together.
1.Place the dried spinach leaves in the large mixing bowl.2.Add the diced tomato, cucumber, sliced onion, and mung bean sprouts.3.Pour the lemon dressing over everything and toss gently with clean hands or salad servers until every leaf is coated.TIPUse your hands for the most even coating — tongs can bruise the leaves. - garnish · ~1 min
Finish with crushed peanuts and serve immediately.
Transfer the salad to a serving bowl or individual plates. Scatter the crushed roasted peanuts on top for crunch. Serve at once while the leaves are crisp and fresh.
TIPDon't let the dressed salad sit — the lemon and salt will wilt the spinach within minutes.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry spinach leaves thoroughly in a salad spinner to prevent a watery dressing.
- 2Deseed tomatoes before dicing to keep the salad from becoming soggy.
- 3Use your hands to toss the salad – it coats the leaves evenly without bruising.
- 4Add the lemon dressing just before serving to keep spinach crisp.
- 5Roast and crush the cumin seeds yourself for the freshest, most aromatic flavor.
- 6Store undressed salad components separately in the fridge for up to a day.
Adapt it for your goals.
High-protein
Add a handful of boiled chickpeas or paneer cubes to turn this light salad into a more filling meal rich in plant or dairy protein.
low oilLow-oil
Skip the olive oil entirely and whisk the lemon juice with a pinch of chaat masala – the dressing will still be tangy and flavorful, reducing fat content.
veganVegan
The recipe is already vegan as written, but ensure the black salt (kala namak) is from a reliable source – it is naturally vegan but sometimes processed with non-vegan agents, though rare.
gluten freeGluten-free
This salad is naturally gluten-free; just check that your cumin powder and black salt are certified gluten-free if you are highly sensitive.
Why this is on our healthy list.
Rich in Iron and Vitamin C
Baby spinach provides iron, and the lemon juice in the dressing boosts its absorption, making the iron more bioavailable.
High in Plant Protein and Fiber
Mung bean sprouts and peanuts add plant-based protein and dietary fiber, supporting digestive health and sustained energy.
Low in Calories, High in Volume
This salad is primarily water-rich vegetables, making it a low-calorie, filling dish that supports weight management.
Good Source of Antioxidants
Tomatoes, spinach, and cumin are rich in antioxidants like lycopene and flavonoids, which help combat oxidative stress.
Frequently asked questions
Yes, but remove the tough stems and tear larger leaves into bite-sized pieces; baby spinach is tenderer and easier to eat raw.
