indianEasyveganvegetariangluten freedairy free

Palak Salad

Name: Palak Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 200 g spinach (baby spinach leaves, washed and dried); 2 pcs tomato (medium, deseeded and diced); 1 pcs cucumber (medium, peeled and diced); 0.5 cup mung bean sprouts (fresh, rinsed); 1 pcs onion (small, thinly sliced); 1 pcs green chili (finely chopped, optional for heat); 2 tbsp lemon juice (freshly squeezed); 1 tsp olive oil (extra virgin); 1 pinch cumin powder (roasted and ground); 1 pinch black salt; 1 pinch salt (or to taste); 1 pinch black pepper (freshly cracked); 2 tbsp peanuts (roasted, unsalted, roughly crushed)

RATING

0.0/5

TASTE SCORE

8/10

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.

PREP

10m

COOK

SERVES

1 CUP

89 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry spinach leaves thoroughly in a salad spinner to prevent a watery dressing.
2
Deseed tomatoes before dicing to keep the salad from becoming soggy.
3
Use your hands to toss the salad – it coats the leaves evenly without bruising.
4
Add the lemon dressing just before serving to keep spinach crisp.
5
Roast and crush the cumin seeds yourself for the freshest, most aromatic flavor.
6
Store undressed salad components separately in the fridge for up to a day.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

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 oil

Low-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.

vegan

Vegan

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 free