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Rachel White

spinach vegan salad recipe

A fresh spinach vegan salad recipe that delivers light texture and bright flavor with minimal effort. This easy dish creates a nutritious and refreshing meal perfect for quick preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • cups spinach fresh
  • cup cherry tomatoes halved
  • cup cucumber chopped
  • cup red onion sliced
Dressing
  • tbsp olive oil
  • tbsp lemon juice
  • tsp salt
  • tsp black pepper
Optional Additions
  • tbsp nuts chopped
  • cup chickpeas optional protein

Equipment

  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spoon
  • Salad Tongs

Method
 

  1. Place spinach, tomatoes, cucumber, and onion in a mixing bowl.
  2. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
  3. Pour dressing over salad and toss gently to coat evenly.
  4. Add optional nuts or chickpeas for added texture and flavor.
  5. Adjust seasoning and serve immediately for best freshness.

Notes

Keep spinach fresh and dry for best texture. Avoid overdressing to prevent sogginess. Do not freeze assembled salad. Customize toppings for variation. Store leftovers refrigerated up to one day and refresh with dressing before serving.