Saturday, January 18, 2014

Baby spinach & pomegranate salad

I have seen several spinach salad recipes over the past few weeks, on blogs and in cookbooks. Feeling inspired, I made my own version of the spinach salad and it ended up being colourful, fresh, full flavour with a hint of spring. Doesn't that sound good? Of course I'm sharing the recipe with you today.

Ingredients (serves one person as a meal)
- pomegranate (I used 1/4 of a large pomegranate)- baby spinach
- 1/2 avocado cut in small pieces
- feta cheese
- olive oil
- fresh lemon juice (1/2 lemon)
- shichimi (optional) 

Start by getting putting some baby spinach in a deep plate, and add the cut avocado and pomegranate. I always buy pomegranate from small corner shops instead of the supermarket because they are usually bigger and taste sweeter. 

Squeeze half a lemon over the salad and add a splash of good olive oil. Mix with your hands (Jamie Oliver style) or with two spoons so that everything is covered in lemon juice and olive oil. 

Then, crumble some feta cheese on top. I didn't add too much since the flavour can get a little overpowering. A little bit goes a long way. Mix everything again. 

Finally, I sprinkled some shichimi on top, a Japanese spice which I found at Whole Foods (I think you can also find it in Japanese speciality stores). I bought it because of the amazing bright orange/red colour. The flavour is quite spicy, so I thought it added an interesting touch to the salad. 

Voila, your colourful salad is ready! The only 'work' is the pomegranate, apart from that it's quick and simple. The spinach is fresh, the avocado is creamy, the feta is salty, the pomegranate is sweet, the dressing is sour and the shichimi is spicy. Every flavour sensation in one big bowl!

I hope you like this recipe!

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© whiskers & lions

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