Cucumber, Kohlrabi and Spinach Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 176
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 586
- Total: 20 min
- Active: 20 min
Ingredients
4 cups loosely packed spinach
Juice of 1 lemon
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
1 tablespoon cider vinegar
1 tablespoon roughly chopped fresh lemon thyme or regular thyme
1 tablespoon roughly chopped fresh mint, plus more leaves for topping
2 bunches red radishes, thinly sliced
1 hothouse cucumber, unpeeled and thinly sliced
1 kohlrabi, peeled and thinly sliced (halved if large)
1 shallot, thinly sliced
Directions
- Place the spinach on a platter and drizzle with half of the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste.
- Whisk the remaining lemon juice, remaining 3 tablespoons olive oil, the cider vinegar, lemon thyme, mint, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined. Taste and adjust seasoning if needed. Toss the radishes, cucumber, kohlrabi and shallot with the lemon dressing and serve over the spinach. Top with more mint.