This refreshing Spinach Salad With Moroccan Lemon is a burst of fresh, herbal flavors that brings a taste of North Africa to your table. The dish features tender wilted spinach combined with a generous amount of chopped parsley and cilantro, creating a lush green base. It is dressed in a bright, aromatic mixture of garlic, paprika, chili powder, and the distinctive tang of Moroccan preserved lemons. The acidity cuts through the richness of the olive oil, while the sweetness of cherry tomatoes adds a pleasant contrast. Perfect for a light lunch, a picnic side, or as a vibrant accompaniment to grilled meats or fish, this salad is simple to prepare yet sophisticated in flavor. It&# 226;ÂÂs a recipe that highlights the beauty of fresh herbs and high-quality ingredients, making it a staple for healthy and delicious weeknight meals.
Spinach Salad With Moroccan Lemon
Description
This refreshing Spinach Salad With Moroccan Lemon is a burst of fresh, herbal flavors that brings a taste of North Africa to your table. The dish features tender wilted spinach combined with a generous amount of chopped parsley and cilantro, creating a lush green base. It is dressed in a bright, aromatic mixture of garlic, paprika, chili powder, and the distinctive tang of Moroccan preserved lemons. The acidity cuts through the richness of the olive oil, while the sweetness of cherry tomatoes adds a pleasant contrast. Perfect for a light lunch, a picnic side, or as a vibrant accompaniment to grilled meats or fish, this salad is simple to prepare yet sophisticated in flavor. It's a recipe that highlights the beauty of fresh herbs and high-quality ingredients, making it a staple for healthy and delicious weeknight meals.Ingredients
Directions
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Trim off spinach roots and remove any bruised or yellowed leaves; discard. Rinse spinach well and drain thoroughly. Coarsely chop the spinach.
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In a large 5-6 quart pan, combine the chopped spinach, finely chopped parsley, coarsely chopped cilantro, and chopped celery leaves.
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Stir the greens over high heat just until they are wilted, about 3-5 minutes.
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Pour the vegetable mixture into a colander set over a bowl to catch the liquid. Press the spinach mixture firmly with a spoon or spatula to remove as much liquid as possible.
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Transfer the drained vegetables to a serving bowl. Cover and chill if making ahead.
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Return the drained spinach liquid to the empty pan. Add the minced garlic, paprika, and chili powder.
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Boil the liquid, uncovered, over high heat until reduced to about 1/4 cup, approximately 3-5 minutes.
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Remove from heat and stir in the olive oil, finely chopped preserved lemon, and fresh lemon juice.
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Top the greens in the serving bowl with the halved cherry tomatoes.
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Pour the warm dressing over the vegetables and toss gently to combine before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 114.7kcal
- % Daily Value *
- Total Fat 5.1g8%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 210.3mg9%
- Total Carbohydrate 15.9g6%
- Dietary Fiber 7.8g32%
- Sugars 3.5g
- Protein 7.8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Ingredient Note:** The original recipe lists "Chopped celery leaves" in the directions but not in the ingredient list. I have added 1 cup of chopped celery leaves to the ingredients list for clarity.
**Preserved Lemons:** If you cannot find Moroccan preserved lemons, you can substitute with extra fresh lemon zest and juice, though the flavor will be less complex and salty.
**Storage:** This salad can be made ahead. Store the greens and dressing separately in the refrigerator for up to a day. Assemble just before serving to maintain texture.
**Variation:** For added protein, consider topping with grilled chicken, shrimp, or hard-boiled eggs.
