Vegan Spinach And Tomato Salad Recipe

About this recipe

A vibrant and refreshing vegan salad featuring fresh spinach, juicy tomatoes, and a tangy soy-vinegar dressing, topped with crunchy roasted peanuts. Perfect for a light yet satisfying dinner.

Ingredients

• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
• 1 Kg Red Onion 1kg
• 500 G Buy Whole Foods Online Ltd. Dry Roasted Peanuts
• 1 Bunch Baby Spinach - Bunch
• 250 Ml Huilerie Beaujolaise 3 Year Aged Red Wine Vinegar, 250Ml
• 150 Ml Artisan Soy Sauce - Kioke Damashii 3 Yr Old, 150Ml
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• 250 Ml La Tourangelle Avocado Oil, 250Ml

Instructions

1. 1. Rinse the spinach thoroughly, pat it dry, and tear it into bite-sized pieces. Place the spinach in a large salad bowl.
2. 2. Cut the tomatoes in half and thinly slice the red onion. Add both to the bowl with the spinach.
3. 3. In a small jar, combine 2 tablespoons of wine vinegar, 1 tablespoon of soy sauce, and 1/8 teaspoon of cayenne pepper. Shake well until the mixture is smooth and the salt is dissolved.
4. 4. Add 6 tablespoons of avocado oil to the jar, shake again to emulsify, and pour the dressing evenly over the salad.
5. 5. Sprinkle 1/4 cup of chopped, roasted peanuts on top of the salad for a crunchy finish. Serve immediately.