After coming home from a solid workout last week, I found beets, spinach and avocado were all the veggies that I had available for lunch, so spinach salad it was!
I hunted around for dressing ingredients, and was delighted to find a couple fresh oranges, some ginger and just enough tahini to get me by.
For some reason, I don’t usually make spinach salad. I generally toss handfuls of the awesome dark green leaves into my smoothies, and always marvel how they compress down into barely anything. So I decided to try an experiment.
The idea of ‘smashing’ spinach was inspired by the Massaged Kale Salad we posted some time ago, as well as my blender observations. Basically, I wanted to eat a boatload of greens, so I aimed to compress the leaves and make the salad more compact. Think smashed potatoes crossed with spinach gomae…
The results were excellent. I used half of a one pound container of pre-washed spinach, and it compressed into about one third it’s original size. The salad was easy to digest and really filling, especially with the beets.
Ingredients: Salad (serves 2)
1/2 large container of pre-washed organic spinach
4 organic beets, steamed and cubed
2 tbsp of hemp hearts
Ingredients: Dressing (makes lots, you’ll likely have some left over)
1 clove of garlic, minced
Juice of 1 small orange
1 tsp orange rind
Juice of 1/2 lemon
2 tsp tamari
2 tbsp tahini
1 tbsp oil of choice (I used Vega EFA Oil)
2 drops of stevia
1 tbsp of grated ginger
1/2 tsp cinnamon
2 tbsp fresh cilantro
Combine all dressing ingredients into a food processor and blend well. Place your spinach in a large mixing bowl. It’s ok if it nearly fills it up. Pour about a half cup of the dressing on top. Using a blunt device such as a wooden spoon, start smashing and grinding! You’ll find that the dressing absorbs into the leaves as you go, and that the salad will shrink to at least half its original size. I smashed my spinach for about 2 minutes, and that gave me the result you see above.
Place your avocado, beets and hemp hearts on top, and you’re ready for a nice quick lunch or dinner side that’s PACKED with nutrients, fiber and plant-based proteins.
I found that this method increased the amount of spinach that I ate, because of the reduction in size. It also infused the leaves with the flavour of the dressing, so there was none sitting on the bottom of the bowl when I was done.
This little dish will leave you bursting with plant-based energy for the rest of the day!
~The Vegan Project