Ingredients with Measurements:
- 4 cups fresh spinach leaves, washed and dried
- 1 cup gari (cassava flakes)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the spinach, gari, cherry tomatoes, red onion, parsley, mint, and cilantro.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.
15 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
Substitutions for ingredients:
- Baby spinach can be used instead of regular spinach.
- Any type of vinegar can be used instead of apple cider vinegar.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the gari with quinoa or couscous for a different texture.
- Add sliced avocado for a creamy element.
Tips and tricks:
- Make sure to dry the spinach leaves well to prevent the salad from becoming soggy.
- Toast the gari in a dry pan for a few minutes to enhance its nutty flavor.
- Adjust the amount of honey and vinegar to your taste preference.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional herbs or cherry tomatoes.
Garnishes:
- Additional herbs or cherry tomatoes.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Garlic bread or roasted sweet potatoes.
Troubleshooting advice:
- If the salad becomes too soggy, add more gari to absorb the excess moisture.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Gari is a staple food in West and Central Africa, made from cassava root that has been grated, fermented, and dried.
Flavor profiles:
- This salad is fresh and herbaceous, with a nutty crunch from the gari.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish at a barbecue or potluck.
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Region: Nigerian