Vegan Wilted Spinach Salad with Tahini Dressing
This wilted vegan spinach salad is the BOMB! Drizzled with the ultimate tahini dressing for the perfect mix of flavours.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 6 cup spinach (tightly packed (equals 150g))
- 1 small carrot
- 2 thumbs ginger
- 3 clove garlic
- 1 tsp oil (olive oil or any other vegetable oil)
- 1/4 cup cilantro (coriander)
- 1/8 cup tahini
- 1 squeeze lemon
- 2 tbsp cold water
- salt and pepper to taste
Instructions
- 1
Wash your spinach (if buying unwashed). If you have one, use a salad spinner to dry the leaves. Wash and cut cilantro into small pieces.
- 2
Grate your carrot and ginger. Peel and mince the garlic cloves.
- 3
Prepare your dressing by mixing tahini, lemon, water, salt & pepper in a small bowl. Adjust salt and pepper to taste. Set aside.
- 4
Add oil to a hot frying pan. Then add minced garlic and gently fry for 1-2 minutes on medium heat. Keep stirring (careful not to burn).
- 5
Add spinach 2 cups at a time.
- 6
Keep spinach on medium high heat until the leaves start to wilt - they will get smaller and darker in colour. Keep adding the spinach 2 cups at a time until you've got none left.
- 7
Remove spinach from heat.
- 8
Serve the wilted spinach with grated carrot, ginger, and cilantro (if desired). Top off with tahini dressing just before serving. Add more salt to taste.