Description
This Easy Spinach Salad is a vibrant and nutritious dish made with baby spinach, hard-boiled eggs, cucumber, tomatoes, mushrooms, and toasted sesame seeds, tossed in a bold sesame vinaigrette. It’s quick to prepare and perfect as a healthy main or side dish.
Ingredients
For the Salad:
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11 oz (310 g) baby spinach
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4 large hard-boiled eggs, sliced
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1 cup (150 g) grape tomatoes, halved
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1 English cucumber, sliced
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2 cups (150 g) mushrooms, raw and sliced
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2 tbsp sesame seeds, toasted
For the Sesame Vinaigrette:
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⅓ cup (80 ml) extra virgin olive oil
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3 tbsp (45 ml) apple cider vinegar
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2 tbsp (30 g) Dijon mustard
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2 tbsp (30 ml) soy sauce
Instructions
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In a large bowl, combine baby spinach, sliced eggs, tomatoes, cucumber, mushrooms, and toasted sesame seeds.
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In a jar or small bowl, mix olive oil, vinegar, Dijon mustard, and soy sauce. Shake or whisk until fully emulsified.
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Pour the vinaigrette over the salad just before serving.
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Gently toss to coat. Serve immediately for best flavor and texture.
Notes
Use freshly boiled eggs for the best taste and creaminess.
Toast sesame seeds in a dry skillet until golden and aromatic.
For added variety, include avocado, carrots, or chickpeas.
Store salad and dressing separately if prepping ahead.
Add protein like grilled chicken or tofu to make it a complete meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean / Fusion