This spinach salad recipe is a wonderful lunch! I like the taste of raw spinach. It’s a welcome replacement for lettuce. If you can, try to pick younger spinach leaves. The older ones tend to be quite tougher, much darker in color and have a more grainier texture to them. The younger leaves taste a bit like field salad. They are smaller, bright in color and silky.
I had some apples and celery left after preparing my apple salad so that made it easy on me to assemble this spinach salad. I always keep eggs and canned tuna in my pantry. In comes a bag of fresh young spinach, voilà. Piece of cake! A light but filling and healthy lunch salad that doesn’t break the budget!
Ingredients for 2 persons
9 oz (250 g) fresh spinach leaves
7 oz (200 g) can tuna in oil
1/2 Granny Smith apple
2 celery stalks
2 tbsp shallots, chopped
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp pink peppercorns
Place the eggs in a pan of cold water and bring to a boil. Cook the eggs for 8 minutes and drain. Refresh them under cold tap water and let them fully cool down. Wash the spinach thoroughly and drain. Transfer it to a large salad bowl. Drain the tuna and flake it with a fork. Peel the boiled egg. Cut them into quarters. Chop the celery. Wash the apple and finely cut it into strips. Transfer the chopped celery and apple to the bowl of spinach. Combine the olive oil and red wine vinegar. Season with pepper and salt. Drizzle this onto the the spinach and toss well. Divide the spinach, celery, chopped shallots and apple over bowls. Top with the flaked tuna and egg quarters. Finish with the pink peppercorns. Serve the salad cold.