Spinach is not very lucky with a culinary reputation in Russia. There is no own spinach blame. Its green leaves are the most delicate and useful thing, and the expression “tasteless like spinach” is completely unfair, although it has become fixed in the minds of many as an axiom. The coming month will be the most spinach of all months of the year. The season of tender green leaves has begun, it’s time to try spinach in all possible forms.
In Russian cuisine, spinach is considered to be synonymous with sorrel. Perhaps this is precisely the reason for the dissatisfaction with spinach. It looks, indeed, similar to its sour comrade, but it tastes many times more tender and requires appropriate treatment. Many spinach dilute spring sorrel soup, which without such an additive can be too acidic. This is the right decision, we support it. But cooking spinach is not the best thing. In the spring, when spinach just started to appear, you need to eat it, of course, raw. We found two of the most delicious ways to cook spinach.
Chewing sheet by sheet is boring, but making a spinach smoothie is just right.
This nectar of the gods is prescribed to everyone who has had too many parties lately. This smoothie has an excellent invigorating effect. Spinach is full of antioxidants, so it’s understandable why this smoothie works like that.
- 1 bunch of spinach leaves
- 1 tablespoon of honey
- 1 banana
- 1 cup almond milk
- a pair of ice cubes
There are no tricks in cooking. We take everything, send it to the blender. We get a bright green bubbling liquid. We squint and drink with full awareness that this is the most healthy thing that you have ever drunk in your life.
The second great way to eat fresh spinach is to make a salad with it. We always manage to mix spinach with green onions, eggs and season with mayonnaise in a Russian way, but the way that European housewives often resort to is to combine spinach with strawberries. To ensure that the mix is not a dessert, add another component – avocado. And here is the most beautiful spring appetizer for wine, which will rhyme with cheese and tender meat.
Spinach, Strawberry and Avocado Salad
- Large bowl of spinach leaves
- 3 handfuls of strawberries
- 1 avocado
- half a red onion
- 2 tablespoons almond petals
- 2 tablespoons grated parmesan
- 1 tablespoon poppy seeds
- 2 tablespoons of honey
- olive oil
- 3 tablespoons apple cider vinegar
If the spinach leaves are small, but generally speaking, it’s best to choose just those for the salad, then we don’t cut them, but leave them as they are. Large leaves need to be crushed using a knife with a ceramic blade (otherwise the cut will be oxidized). Cut strawberries in half. Dice the avocado. Onions finely-finely, thin plates.
We mix everything.
Now we take up the gas station. She is in this salad responsible for the sharpness and piquancy of taste. Mix: vinegar, honey, poppy seeds, olive oil (determine its quantity yourself: so much so that the dressing is not too hot for you). Shake and mix everything until completely homogeneous. We send the dressing to the salad, again, mix, and on top – the almond and parmesan petals. Beautiful – immensely and very tasty. You must try it!