I absolutely love the Asian kitchen as it takes basic ingredients to the next level.  This simple spinach salad is a winner every single time. I served it at my boy’s 3rd birthday party and it was gone in no time. Girls favorite, party show stopper. Or simply if you have a bunch of baby spinach and don’t know what to do with it, here is a salad you wouldn’t stop enjoying!

For the cold pasta salad recipe next to it click here: Asian Pasta Salad



4 handfuls baby spinach

2 green onions, chopped


For the dressing:(enough for 2 servings)

6 tbsp olive oil

3 tbsp tamari soy sauce

3 tbsp maple syrup or brown sugar

3 tbsp white or rice vinegar


For the crunchy topping: (enough for 2 servings or more)

¼ cup sesame seeds

¼ cup sliced almonds

¼ cup sunflower seeds

¼ cup pecans



1). Preheat your oven to 375 F. Place all the nuts on a wide baking sheet. Spread evenly to get one flat layer. Place in the oven and put a timer for 3 minutes, take out and mix, put back in the oven and repeat the process until nuts are all toasted and golden brown. You may also toast the nuts on a dry skillet, just make sure to toast the sesame seeds as they toast really fast.


2). Place all the dressing ingredients in a bowl or food processor. Blend until very smooth.


3). Place the salad leaves along with the green onions in a bowl. Pour some of the salad dressing and mix. Sprinkle as much as you’d like from the toasted nuts, and serve immediately.

Note: The toasted nuts keep beautifully in the freezer up to 4 months.


1 Comment

  1. Alexander says:

    Delicious salad!

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