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Indian Spinach Salad with Lentils & Cauliflower

URL: https://www.feastingathome.com/indian-spinach-salad/

Ingredients

  • 2 cups cauliflower, broken or cut into bite-sized florets
  • 1 bunch radishes, about 5 or 6, cut into quarters
  • 3 tablespoons avocado oil, divided
  • to taste salt and pepper
  • 2 average-sized shallots, cut in thin slices
  • ½–1 teaspoon grated ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon tamarind paste
  • 5 oz baby spinach, about 4-5 cups
  • ½ cup cilantro, roughly chopped
  • 1 half lime, squeezed
  • ½ cup cooked black lentils, room temp
  • ¼ cup pistachios, optional for garnish

Instructions

  1. Preheat the oven to 450°F.
  2. On a sheet pan, drizzle avocado oil over radishes and cauliflower, sprinkle with salt and pepper, and roast for 15 minutes.
  3. In a sauté pan, heat avocado oil and sauté shallots until soft and caramelized, then add ginger and salt.
  4. Push the shallots to the side and temper the cumin, coriander, and mustard seeds in the pan until they start to brown.
  5. Mix the tempered seeds with the shallots, black pepper, cayenne, and tamarind paste, then set aside.
  6. In a serving bowl, toss spinach and cilantro with avocado oil, salt, pepper, and lime juice.
  7. Spoon the shallot dressing over the greens, then layer on the lentils, roasted cauliflower, and radishes, and top with pistachios.
  8. Serve immediately.

Nutrition Facts (estimated)

Servings
4
Calories
214
Total fat
14.8g
Total carbohydrates
16.8g
Total protein
7g
Sodium
202.5mg
Cholesterol
0mg

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