Palak Tomato Salad
A fresh, vibrant Indian salad where tender spinach leaves meet juicy tomatoes, tossed with a zesty lemon dressing and a whisper of roasted cumin. Light, refreshing, and ready in under 10 minutes — the perfect side to any meal.
For 4 servings
- prep · ~5 min
Wash and prep the vegetables.
1.Rinse spinach leaves thoroughly under cold running water. Pat dry or use a salad spinner.2.Roughly chop the spinach leaves and place in a large mixing bowl.3.Dice the tomatoes into bite-sized pieces and thinly slice the onion.4.Finely chop the green chili, removing seeds for less heat if desired.TIPMake sure the spinach is completely dry — excess water will dilute the dressing and make the salad soggy. - mix · ~2 min
Assemble the salad.
1.Add diced tomatoes, sliced onion, and chopped green chili to the bowl with spinach.2.Sprinkle roasted cumin powder, black pepper, and salt over the vegetables.3.Drizzle freshly squeezed lemon juice over everything.4.Toss gently with your hands or two spoons until everything is evenly coated.TIPToss gently — rough handling bruises the spinach leaves and releases too much moisture. - garnish · ~1 min
Garnish with fresh coriander and serve immediately.
Scatter chopped coriander leaves on top. This salad is best eaten right away while the spinach is crisp and the tomatoes are fresh.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat spinach leaves bone-dry after washing to keep the salad crisp and not watery.
- 2Use ripe but firm tomatoes so they hold their shape when tossed with the dressing.
- 3Let the dressed salad rest for 2 minutes before serving — the flavors of cumin and lemon meld beautifully.
- 4Prepare all ingredients in advance and toss only at the last minute to prevent sogginess.
- 5For a milder onion bite, soak the sliced onion in ice water for 5 minutes, then drain well.
Adapt it for your goals.
Protein-added
Add 100g of cubed paneer or boiled chickpeas for a heartier, more satiating salad that works as a light lunch.
herb swapHerb-swap
Replace coriander garnish with fresh mint or chopped dill for a different aromatic profile that still complements the lemon-cumin dressing.
crunchy toppingCrunchy-topping
Sprinkle a tablespoon of crushed roasted peanuts or pomegranate arils on top before serving for added texture and a touch of sweetness.
low oilLow-oil
This salad is naturally oil-free — simply skip any added oil and enjoy the pure freshness of vegetables with just lemon and spices.
Why this is on our healthy list.
Rich in Iron & Vitamin C
Spinach provides plant-based iron, while lemon juice boosts its absorption, making this salad especially beneficial for energy and immunity.
Low-Calorie & Hydrating
With just fresh vegetables and a light lemon dressing, this salad is naturally low in calories and high in water content to support hydration.
Good Source of Lycopene
The ripe tomatoes supply lycopene, a powerful antioxidant that supports heart health and may reduce inflammation.
Digestive-Friendly Spices
Roasted cumin and black pepper aid digestion and add warmth to the dish without any heavy fats or oils.
Frequently asked questions
It's best served immediately, but you can prep the veggies and dressing separately up to 4 hours ahead; toss only just before serving to keep the spinach crisp.
