Recipe by Tal Smith; Photography by Russle Smith
It was made for sharing!
Looking for the perfect dish for those outdoor summer dinners? Well, look no further. This baby spinach and nectarine salad is both refreshing and filling. By using baby spinach instead of ‘ol lettuce leaves you’ll get an extra dose of vitamin A and K (essential for healthy reproductive organs and blood and bone health).
And when those juicy nectarines are out of season? Simply substitute with grapefruit segments.
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Baby Spinach Salad With Nectarines
Ingredients
– 150g baby spinach
– 3 nectarines, sliced
– 2 avocados
– 100g peanut brittle, chopped
Dressing
– 4 tbsp extra-virgin olive oil
– 1 orange, juiced
– 1⁄2 tsp sugar
– Salt and freshly-ground black pepper
Method
1/ Combine all the dressing ingredients and set aside.
2/ On a platter, assemble the washed spinach with the nectarine slices. Before serving add freshly sliced avocado, drizzle over the dressing and sprinkle with the peanut brittle.
SERVES 8. Per serving: 921kJ
Looking for more recipes to inspire your #MeatFreeMonday? Try one of these four delicious vegan salads, this vegan Thai green curry or this raw pad thai recipe.
Recipes extracted from Feast With Sababa, by Tal Smith (R290).
