Spinach Salad with Moroccan Lemon Recipe

Name: Spinach Salad with Moroccan Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds spinach; 1 1/2 cups parsley leaves finely chopped; 1 cup cilantro coarsely; 1 cup celery leaves; 3 each garlic cloves minced or pressed; 1/2 teaspoon paprika; 1/4 teaspoon chili powder; 1 tablespoon olive oil; 2 each moroccan lemon quarters finely chopped; 2 tablespoons lemon juice; 6 each cherry tomatoes stemmed, half

Servings: persons

2 pounds spinach
1 1/2 cups parsley leaves finely chopped
1 cup cilantro coarsely
1 cup celery leaves
3 each garlic cloves minced or pressed
1/2 teaspoon paprika
1/4 teaspoon chili powder
1 tablespoon olive oil
2 each moroccan lemon quarters finely chopped
2 tablespoons lemon juice
6 each cherry tomatoes stemmed, half

1
Trim off spinach roots and remove bruised and yellowed leaves; discard.
2
Rinse spinach well, drain, and coarsely chop.
3
In a 5 to 6 quart pan, combine spinach, parsley, cilantro, and celery leaves.
4
Stir over high heat just until greens are wilted, 3 to 5 minutes.
5
Pour vegetables into a colander set over a bowl.
6
Press spinach mixture to remove liquid; place vegetables in a serving bowl.
7
(If made ahead, cover and chill up to a day.)
8
Return drained spinach liquid to pan; add garlic, paprika, and chili powder.
9
Boil, uncovered, over high heat until reduced to about 1/4 cup, 3 to 5 minutes.
10
Add oil, preserved lemon, and lemon juice.
11
(If made ahead, cover and chill up to a day.)
12
Top greens with tomatoes and pour dressing over the vegetables.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds spinach, 1 1/2 cups parsley leaves finely chopped, 1 cup cilantro coarsely, 1 cup celery leaves, and more.

Yes, Spinach Salad with Moroccan Lemon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach Salad with Moroccan Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions