Prep Time: 20 minutes

Cook Time: No Cooking Involved

Servings: 2-3 Servings

We love this versatile leafy veggie especially in our salads. Here is simple do-at-home recipe. This salad goes very well with aloo tikkis (top it up with some chutney) or with dosas and chillas. This is best eaten during winters, when spinach is abundant and high in nutrition too!

Ingredients

• Spinach, preferably young baby leaves:4 cups (chopped, go as fine as you can)
• Onion:(finely chopped)
• Tomato:(finely chopped chopped). Add more if needed.
• Chilli:(finely chopped)
• Roasted peanuts: 1/2 cup (semi-crushed).
• Rock salt (or Sendha namak):to taste
• Honey or raw sugar:1 to 1.5 tsp
• Lemon juice:½ lemon (or more as per taste)
• Cold pressed mustard oil :1 tsp (optional)
• Can add roasted Makhanas too

Method

• Wash spinach and put on sieve to drain water well. Do this about half an hour before actually chopping.
• Cut the spinach as fine as possible.
• Chop other veggies.
• Add the lemon, honey and salt.
• Drizzle the cold pressed oil.
• Mix in with hands, crushing the ingredients a bit.
• Sprinkle the peanuts generously

Wellcure Tip: Wash the spinach in morning and keep in a sieve to dry. This will reduce the water content in salad.

CARRY-TO-OFFICE-IDEA: Carry onions & honey-lemon-salt dressing separately. Mix just before eating.

Eating guide:

• Food group: Vegetables (Raw)
• Veggies, when eaten in raw form are your best friends with every meal. Loaded with enzymes and high water content, they aid digestion. They get absorbed easily by body, providing health at cellular level. A wide variety in raw form ensures you are getting your daily dose of vitamins and minerals. Add them liberally in you daily meals.

Image credit for title pic: www.threehungryboys.com

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