Balanced Spinach Salad 

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Balanced Spinach Salad


  • 3 cups spinach chopped
  • 1 cup mixed greens chopped
  • 1 cup green beans chopped and blanched
  • 1 cup peas blanched
  • 1/2 large zucchini chopped
  • 1/4 cup dill chopped
  • 1/4 cup parsley chopped
  • 1/4 cup basil chopped
  • 6 radishes sliced thin
  • 1/8 cup lentil sprouts
  • 1/8 cup broccoli sprouts
  • 1/4 cup almonds sprouted and toasted
  • 1/4 cup walnuts sprouted and toasted

Ingredients for the dressing

  • 4 tbsp olive oil
  • 3 tbsp sheep’s yogurt
  • 1 whole yellow peach
  • 1/4 cup parsley
  • 1/4 cup tarragon
  • 1 lemon juiced
  • Salt and pepper to taste


  • Boil a pot of water on the stove. Add the chopped green beans and peas and boil for two-three minutes. Prepare a large bowl with ice and water and after boiling, use a slotted spoon and plunge the peas and green beans into the cold water. Let them sit there to blanch for four-five minutes.
  • Chop all ingredients and set aside.
  • To a large salad bowl, add the spinach, mixed greens, zucchini, dill, parsley, basil, radishes, and sprouts. Drain the peas and green beans from the ice water and add. Mix to combine and place the toasted nuts on top.
  • To prepare the dressing, add all ingredients to a blender and blend until smooth, adding more olive oil as necessary. Drizzle the dressing over and serve cold.

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