BEAUTYCALYPSE

My Simple Healthy Recipes #1 | Hot weather is for cold dishes!

Just like any decent geek, I do enjoy the pleasures of home delivery; but during these incredibly hot summer days in Berlin home-made is the safest bet.

rainbow-melon

My all-times-favourite cold dish for summer days is this sweet, hot, and sour baby spinach salad with cherry tomatoes, roasted cashews and melon!

kahla-and-vegan-papaya-salad

The benefits of this salad are, nutrition-wise:
+ Baby spinach is zesty and tender, brings to the table Vitamin A, Vitamin C, Vitamin K, manganese, folate, iron and calcium.
+ Tomatoes – recent research shows that they can protect us from sunburn due to their carotene called lycopene + the antioxidant Vitamines A + C.
+ Cashews are a source of natural fats & oils, as well as antioxidants and anti-inflammatory trace minerals (copper, iron, zinc).
+ Melon (cantaloupe) is rich in potassium, folate and Vitamin A. Is this a vitamin A salad?
+ Hot chili sauce Capsaicin, baby!

Further benefits are:
+ It’s vegan, so it’s not just +500 to karma, it’s also pretty much hot weather safe
+ No added oil except the natural oil in cashews + if you like a hint of roasted sesame seed oil to perfume the dressing
+ No added sugar or sweetener
+ Low calories / low glycemic index
+ It can be gluten-free, like mine (admittedly only if you pick a gluten-free soy sauce)
+ It’s a no-brainer and totally quick and easy to make
+ It’s incredibly, finger-licking good and refreshing
+ Leftover spinach for a vegan gumbo z’herbes! (Because I’ve never managed to buy just a little spinach; they sell it in huge packs here. Maybe you’re lucky to pick just as much or as little baby spinach as you like.)

THE RECIPE

You’ll need (for 2 people):
One pound of baby spinach leaves that you’ll wash and dry.
6-7 cherry tomatoes that you’ll wash and shop.
A good handful of cashews (unsalted).
One very sweet and ripe cantaloupe melon that you’ll wash and cut into cubes.
For the dressing: soy sauce (gluten-free is great, also try to pick a mild one), hot chili sauce and lime juice.
Optional: roasted sesame seed oil.

prep-spinach-salad

The cashews are roasted sans oil. Be attentive and keep your eyes glued to them!
Once the cashews are roasted, remove from fire, let cool.

dressing-for-spinach-salad

Now for the dressing: I just pour soy sauce, chili sauce and a good amount of lime juice directly over the cashews.
The dressing must provide a pleasant sour note, and be not too salty. Drizzle with a little sesame oil if you like it.
I think it rounds up the rich taste but you can totally do without.

Now it’s time to pour the dressing + the cashews over the prepped spinach leaves and the tomatoes.
Mix well. And now it’s…
Melon time!

melon

Add the melons and serve immediately; you don’t want them to take in any salt; for they must provide the sweetness.

Et voila, we’re done!

A healthy, delicious, beautiful summer salad!

baby-spinach-salad

6 replies »

  1. i am a passionate hater of food blogs but i did enjoy this recipe and i might try it as well within the next days. thank you for sharing โค

  2. Oh I am making this tomorrow! If I didn’t already have something else in mind for tonight I would not be able to resist. ๐Ÿ™‚

    • try it, it’s SO good. just find the right amount of salty and sour in the dressing – this is highly personal, but it has to be both salty and sour enough to make a good salad. also you’ll want to adjust the dressing to the tomatoes and the melon you have (sweet vs sour). bon apรฉtit! ๐Ÿ˜‰