Indian Spinach Salad

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Feasting at home

Total Time

40 minutes

Prep Time

20 minutes

Cook Time

20 minutes

Rating

(8)

Ingredients

4 servings

2 cups cauliflower, broken or cut into bite-sized florets
1 bunch radishes, about 5 or 6, cut into quarters
3 tablespoons Avocado oil- divided
Salt and pepper to taste
2 shallots, average-sized, cut in thin slices
1/2- 1 teaspoon grated ginger (depending on your love of ginger)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (adjust to taste!)
1 teaspoon tamarind paste (or sub more lime to taste)
5 oz baby spinach, about 4-5 cups
1/2 cup cilantro, roughly chopped
a squeeze of 1/2 a lime
1/2 cup cooked black lentils, room temp (or sub chickpeas or brown lentils) see notes
garnish with 1/4 cup pistachios (optional)

Vegetarian Sautéing Gluten-Free Intermediate ...

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Preparation

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Step 1

Heat oven to 450 F degrees. On a sheet pan drizzle a couple of teaspoons of avocado oil over radishes and cauliflower. Sprinkle with salt and pepper. Roast in the oven for 15 minutes.

Step 2

Slice shallot in strips, put in a sauté pan with 2 tablespoons of avocado oil, saute 5-8 minutes on medium heat until soft and lightly caramelized. Mix in fresh ginger and salt sautéing for another 30 seconds. Push mixture over to one side of the pan, add a tablespoon of avocado oil, when it just begins to shimmer add coriander, cumin and mustard seeds. Stir constantly for about 3 minutes until they start to brown just a bit. Remove from heat.

Step 3

Mix seeds and shallots with black pepper, cayenne and tamarind paste. Set aside.

Step 4

In your serving bowl, toss together spinach and cilantro with a teaspoon of avocado oil, a few shakes of salt and pepper and a squeeze of about half of a lime.

Step 5

Spoon the caramelized shallot dressing on top of the greens. It is ok if it is still slightly warm wilting the spinach a bit. I find it best just a touch warmer then room temperature. Layer on lentils, roasted cauliflower and radishes, top with toasted pistachios.