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–+ servings
a large gray bowl filled with a bright green spinach salad with two salad spoons sticking out of the bowl
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3.72 — Votes 7 votes

Spring Spinach Salad Recipe with Spicy Dressing and Herbs

This spinach salad takes your typical side salad to a whole new level thanks to fresh herbs and a spicy lemon dressing!
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Cassy Garcia

Ingredients

For the Dressing:

  • 1 small serrano pepper thinly sliced (for a milder option, remove the seeds from the pepper, then slice)
  • 2 cloves of garlic grated
  • Zest of 1 lemon
  • Juice of 2 lemons about 1/4 cup
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper

For the Salad:

  • 2 bunches bunch spinach stems trimmed and roughly chopped
  • 8 ounces English peas fresh or thawed frozen
  • 1 cup sprouts we used broccoli sprouts
  • 1 shallot finely sliced
  • 1/4 cup fresh mint finely chopped
  • 1/4 cup fresh basil finely chopped
  • 1/4 cup fresh dill finely chopped

Instructions

  • Add the dressing ingredients to a small bowl or mason jar and whisk (or seal and shake the mason jar for a super-easy option!) to combine. 
  • Add the salad ingredients to a large bowl, then pour the dressing over top and toss to combine. 
  • Serve the salad immediately so that the spinach doesn't wilt! If you'd like to make this in advance, just wait to dress the salad until you're ready to serve.

Notes

  • You can substitute 1 pound of baby spinach for the bunch spinach, if needed
  • The earlier you make the dressing, the more delicious it will be!

Nutrition

Calories: 150kcal | Carbohydrates: 12.4g | Protein: 6g | Fat: 10g | Saturated Fat: 1.4g | Sodium: 286.7mg | Fiber: 5.4g | Sugar: 3.5g