Curry Spinach Salad
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
fresh spinach
2 tsp
curry powder
2 tbsp
olive oil
2 tbsp
lemon juice
1 tsp
salt
0.5 tsp
black pepper
7.06 oz
Cherry Tomatoes
3.53 oz
red onion
3.53 oz
cucumber
1.77 oz
Cashews
Directions
Step 1
Wash the spinach leaves thoroughly and pat them dry.
Step 2
In a large bowl, combine the curry powder, olive oil, lemon juice, salt, and black pepper to make the dressing.
Step 3
Add the spinach leaves to the bowl and toss them with the dressing until well coated.
Step 4
Slice the cherry tomatoes, red onion, and cucumber into thin slices.
Step 5
Add the sliced vegetables and cashews to the bowl and gently mix everything together.
Step 6
Serve the Curry Spinach Salad immediately or refrigerate for later use.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
6 g
(24
kcal)
Carbohydrates:
12 g
(48
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 4.41 IU | 0.49% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.5292 g | 0.11% |
| Sodium | 17.64 mg | 3.53% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.2646 g | 0.31% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.3528 mg | 0.07% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1323 mg | 0.88% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.0441 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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