So we are back to Dubai. Happily. While it’s still tooo hot to be here, we are so happy to be home. However, it is only a tad cooler than June and July. Slowly the temp is going down and good weather is on the horizon! Woohoo!
I realized this week that I need to shed a few pounds. Which is due to the fact that I ate everything in Greece. Like EVERYTHING. I didn’t know where to begin and definitely not where to end. But I loved it! The fruit, especially peaches were so aromatic, my dad’s garden tomatoes and eggplants, the souvlakis that I put on my Insta. Nom nom! Guilt (ish) free! Haha. So today there’s salad on the menu. Spinach salad with chorizo (to keep things spicy!) and a zesty vinaigrette.
This salad is light and packed with flavor. I love chorizo in everything – salads, breakfast, even stews. Moreover, the vinaigrette is somewhat spicy due to the mustard. But, the orange juice balances it out with it’s sweetness. It’s got a nice bite to it. The dish takes less than 15 minutes to make! Yayyy! Light salad dinner (or lunch) here I come 🙂
To make the vinaigrette
In a small bowl, whisk together the olive oil, orange juice, mustard, white vinegar and honey until combined. You can make ahead and keep it in the fridge.
Assembling the spinach salad
Thoroughly wash the green leaves and dry the greens with a salad spinner or paper towels and put them in a bowl. Slice your chorizo and scatter it on top. Season with salt and pepper and grate some parmesan cheese. That’s it! Easy peasy. Dress your salad with the vinaigrette and it’s ready.
Tip: Though the salad is quite quick to make, you can also make ahead If you want. Make sure you dry the leaves very well and keep the salad ready in the fridge. Dress it at the last moment, so it doesn’t soak.
Zesty Spinach Salad with Chorizo
Zesty salad and so simple to make. Lots of Spinach, chorizo and parmesan cheese. Simply deliciousnees on your plate!
- 1 pack spinach leaves (ard 80 g or 3 oz)
- 1/2 pack rocket or arugula (ard 40 g or 1.5 oz)
- salt and pepper
- 120 g / ard 4 pz chorizo, sliced
- grated parmesan
For the Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tsps regular mustard
- the juice of half an orange
- 1 tbsp white vinegar
- 1 tsp honey
For the vinaigrette
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In a small bowl, whisk together the olive oil, orange juice, mustard, white vinegar and honey until combined. You can make ahead and keep it in the fridge.
To assemble the salad
-
Wash the green leaves and dry them with a salad spinner or paper towels and put them in a bowl.
-
Slice your chorizo and scatter it on top. Season with salt and pepper and grate some parmesan cheese.
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Tip: Though the salad is quite quick to make, you can also make ahead If you want. Make sure you dry the leaves very well and keep the salad ready in the fridge. Dress it at the last moment, so it doesn’t soak.
