Spring salad - spinach, radishes, green onions, dill

Spring Salad with Spinach, Radishes, and Boiled Potato

Spring inspires us to enjoy the vibrant colors and fresh flavors of vegetables. A spring salad is the perfect choice for a quick, healthy, and invigorating lunch. This salad recipe with spinach, radishes, green onions, and boiled potatoes not only looks wonderful but is also an explosion of tastes and textures. Whether you serve it as a main dish or as a side, this salad will bring a touch of freshness to your table.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Number of servings: 2

Ingredients:
- 150 g fresh spinach leaves (preferably baby spinach)
- 1 boiled red potato
- 1 green onion stalk
- 2-3 radishes
- 1/2 cup shredded red cabbage
- Juice from 1/2 lemon
- 2-3 tablespoons olive oil (optional)
- 1 small bunch of fresh dill
- Fresh coriander leaves (optional)
- 1-2 tablespoons flaxseeds (optional)
- Salt and pepper to taste

Necessary utensils:
- Pot for boiling the potato
- Large bowl for the salad
- Grater for cabbage
- Knife and cutting board
- Mixing spoon

A brief history
Salads have been consumed throughout history, from ancient Greeks to Romans, each culture having its own approach. The combination of fresh vegetables in a salad symbolizes health and vitality. In this recipe, we chose spinach as the main ingredient due to its rich texture and mildly sweet taste, which perfectly complements the crunchy flavors of the radishes and green onions.

Steps for preparation:

Step 1: Preparing the potato
1. Start by washing the potato thoroughly. Place it in a pot with cold water, add a pinch of salt, and let it boil for about 20 minutes, or until tender when pierced with a fork.
2. Once boiled, remove it from the water, let it cool slightly, then peel and cut it into cubes.

Step 2: Preparing the vegetables
1. Wash the spinach leaves well under a stream of cold water. It is important to remove any impurities.
2. Instead of cutting them with a knife, tear them by hand into smaller pieces. This helps maintain the delicate texture of the leaves.
3. Slice the green onion into thin rounds and add it over the spinach.
4. Wash the radishes and slice them thinly.
5. Grate the red cabbage into thin strips. This not only adds a vibrant color to the salad but also a crunchy texture.

Step 3: Assembling the salad
1. In a large bowl, add the spinach, green onion, radishes, red cabbage, and boiled potato cubes.
2. Drizzle the vegetables with lemon juice and olive oil, if desired. Gently mix everything to avoid crushing the ingredients.
3. Season with salt and pepper to taste.

Step 4: Garnishing and serving
1. For an extra flavor boost, add chopped dill and coriander leaves.
2. Sprinkle flaxseeds on top for added nutrition and a slightly nutty flavor.
3. Serve the salad immediately, with toasted bread rubbed with garlic and drizzled with olive oil, for a perfect contrast between crunchy and fresh.

Useful tips:
- Spinach: Always choose fresh spinach with bright green leaves, avoiding wilted or yellow ones.
- Potato: Red potatoes are preferred for their texture, but you can also use another type of potato, such as sweet potato, for a different touch.
- Variations: Experiment with other vegetables, such as grated carrots or bell peppers, to diversify the salad. You can also add feta cheese or nuts for extra texture.

Frequently asked questions:
1. Can I use frozen spinach?
Yes, but make sure to thaw it and drain any excess water before adding it to the salad.

2. How can I make this salad vegan?
The recipe is already vegan, but you can add tofu or boiled chickpeas for an extra protein boost.

3. What are the nutritional benefits of this salad?
Spinach is rich in iron, vitamins A and C, while radishes provide antioxidants. The potato offers complex carbohydrates, and flaxseeds are an excellent source of omega-3 fatty acids.

Serving combinations
This salad pairs wonderfully with freshly squeezed lemonade or iced green tea, as well as with a portion of grilled fish or marinated chicken. It can also be an excellent side dish for a picnic lunch alongside a savory tart or quiche.

In conclusion, this spring salad with spinach, radishes, and boiled potato is more than just a simple recipe. It is an invitation to savor the freshness of seasonal vegetables and enjoy the simple moments in life. Enjoy your meal!