Surprising baby spinach salad

Baby spinach, spicy almonds, pickled onions and dates

Dark green leafy vegetables are key in an alkalising, detoxing diet. It is important to eat a variety of them, raw as well as cooked. A delicious way of enjoying an endless variety of greens is salads like this one. The combination of spicy almonds, pickled onions and dates offer a harmony of flavours and textures, packed with vitamins, minerals, phytonutrients and protein.

30 min
4 persons

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1 small red onion, thinly sliced to half moons
3-4 large medjhul dates, pitted and cut to thin stripes
juice and zest from half lemon
1 tsp coconut fat
80 gr natural almonds
½ tsp sea salt, 1 tsp sumac (available in Middle East shops), ½ tsp chilli flakes
150 gr baby spinach leaves, washed and dried
3 tbsp virgin olive oil
1 tbsp lemon juice
½ tsp sea salt


  1. Take a small mixing bowl, place the red onion and dates and add the lemon zest and juice, mix and set aside.
  2. Heat the coconut fat in a heavy frying pan, add the almonds and cook while tossing from time to time for 6-7 minutes. Add salt, sumac and chilli flakes. Keep cooking on a low medium heat for another 3-4 minutes until the almonds are well covered with the spices and lightly toasted. Set aside to cool.
  3. When ready to serve, lay the spinach leaves nicely in a wide salad bowl, scatter the dates, red onion and chilli almonds evenly on top.
  4. Beat olive oil, lemon juice and salt to a smooth dressing, pour over the salad and serve at once

Tip: if you need to take this salad with you to work, pack the almonds and dressing separately in small containers. 

Hi! My name is Galit Hahn, certified nutritionist an one of the nutrition experts of Renewmyday. 

Let me be your guide bringing an indulging culinary world backed with nutritional science and a deeper understanding of the connection between the food we eat and our physical, mental and even spiritual wellbeing.

I hope you will be inspired by my recipes! 

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