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5
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Spinach, Radish, and Kohlrabi Salad with Preserved Lemons
Very clean and crunchy, and me oh my is it pretty.
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
6
People
Author:
Katie Workman
Ingredients
For the Salad
5
cups
(1 5-ounce package) baby spinach leaves
1
kohlrabi
peeled and cut into matchsticks (see recipe intro for directions)
8
radishes
thinly sliced
½
seedless cucumber
sliced lengthwise then cut into half moons
¼
cup
minced
preserved lemon
For the Dressing
¼
cup
minced red onion
2
tablespoons
rice vinegar
2
tablespoons
extra virgin olive oil
Kosher salt and freshly ground pepper to taste
Instructions
Place the baby spinach in a large bowl. Scatter the kohlrabi, radishes, zucchini, and lemon over the top.
In a small bowl, combine the red onion, rice vinegar, olive oil, and salt and pepper. Pour the dressing over the salad and toss to combine.
Nutrition
Calories:
64.84
kcal
|
Carbohydrates:
4.49
g
|
Protein:
1.51
g
|
Fat:
4.86
g
|
Saturated Fat:
0.69
g
|
Sodium:
27.8
mg
|
Potassium:
285.91
mg
|
Fiber:
2.24
g
|
Sugar:
1.87
g
|
Vitamin A:
2379.5
IU
|
Vitamin C:
24.51
mg
|
Calcium:
34.75
mg
|
Iron:
0.85
mg