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I created this basil salad with spinach, tomatoes, and other fresh veggies from my garden that needed to be used up. It is so good, and because it makes its own dressing, it’s also very light. The flavor is best when left in the fridge overnight.
Ingredients
- 2 cups fresh baby spinach
- 2 tablespoons fresh basil
- 1 pound campari tomatoes, seeded and minced
- 2 large seedless cucumbers, peeled and minced
- 1 large red onion, minced
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1 teaspoon cracked black pepper, or to taste
Directions
Step 1
Process spinach and basil in a food processor until finely chopped.
Step 2
Toss together spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper in a large bowl with an airtight lid. Cover the bowl and refrigerate salad, 8 hours to overnight.
Recipe Tip
The liquid from this salad can be strained off, mixed with a bit of balsamic vinegar and olive oil, and used as a delicious dressing for a green salad.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 20 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium201mg | 9% |
| Total Carbohydrate4g | 2% |
| Dietary Fiber1g | 4% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C9mg | 44% |
| Calcium21mg | 2% |
| Iron0mg | 2% |
| Potassium211mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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