Mediterranean Spinach Salad


This makes a wonderful salad dish to accompany dinner or bring to a dinner party.

Makes: 4- 5 servings

For the Salad:

  • 8 cups raw spinach
  • 1/2 cup cooked quinoa (chilled)
  • 1 cup canned chickpeas, rinsed and drained
  • 1 Persian cucumber
  • 1 cup cherry tomatoes, halved
  • 1 rip avocado
  • 1/2 cup kalamata olives (pitted)
  • Dill seasoning
  • Salt and pepper, to taste

Tahini Dill dressing ingredients

  • 1/4 cup tahini
  • 1 lemon
  • 4 tbsp water (you may need a little more/less depending on the size of the lemon)
  • Dill seasoning (you can find it in the spice section)
  • Salt and pepper to taste

To Make:

For the tahini-dill dressing:

Put 1/4 cup tahini in a bowl. Add the juice of 1 whole lemon and 3 tablespoons cold water and wisk with a fork and spoon until the consistency is thin. You want it to have the same consistency as a salad dressing (thin and able to drizzle) so you will probably need to add 1 more tablespoon water. Give a few shakes of dry dill seasoning on top (I did 3), and add a few dashes of salt and pepper to taste.

For the salad: 

Put your spinach in a large serving bowl and toss with the tahini-dill dressing.

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Slice tomatoes into halves and chop the Persian cucumber and add them to the bowl.

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Next add kalamta olives, chickpeas and chilled quinoa and toss all ingredients in the salad. Peel and dice the avocado and toss one more time. Enjoy!

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I served this salad along with penne a la vodka, garlickly asparagus and some wine our friend brought over 🙂

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