Spinach Salad with Tamarind Dressing and Pappadam C

Name: Spinach Salad with Tamarind Dressing and Pappadam Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 2 1/2 cups vegetable oil for frying; 4 (8-inch) plain or black pepper pappadams; 2 1/2 tablespoons warm water; 2 tablespoons fresh lime juice; 1 tablespoon mild honey; 1 1/4 teaspoons tamarind concentrate; 3/4 teaspoon salt; 1/3 cup vegetable oil; 24 cups baby spinach (15 ounces); 2 seedless cucumbers (usually plastic-wrapped; 1 1/2 lb total), quartered lengthwise, then cut crosswise into 1/3-inch-thick slices; Special equipment: a deep-fat thermometer

Servings: persons

About 2 1/2 cups vegetable oil for frying
4 (8-inch) plain or black pepper pappadams
2 1/2 tablespoons warm water
2 tablespoons fresh lime juice
1 tablespoon mild honey
1 1/4 teaspoons tamarind concentrate
3/4 teaspoon salt
1/3 cup vegetable oil
24 cups baby spinach (15 ounces)
2 seedless cucumbers (usually plastic-wrapped; 1 1/2 lb total), quartered lengthwise, then cut crosswise into 1/3-inch-thick slices
Special equipment: a deep-fat thermometer

1
Heat 1/2 inch oil in a 10-inch heavy skillet (2 inches deep) over moderate heat until thermometer registers 350F (see cooks' note, below).
2
Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute total.
3
Lift pappadam from skillet with tongs, letting excess oil drip back into skillet, and transfer to paper towels to drain (pappadam will crisp as it cools).
4
Return oil to 350F and fry remaining pappadams, 1 at a time, in same manner.
5
Whisk together water, lime juice, honey, tamarind concentrate, and salt in a small bowl, then add oil in a slow stream, whisking until combined.
6
Toss spinach and cucumbers with dressing in a large bowl.
7
Break pappadams into 1 1/2-inch pieces and add to salad just before serving, tossing gently to combine.

271

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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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: About 2 1/2 cups vegetable oil for frying, 4 (8-inch) plain or black pepper pappadams, 2 1/2 tablespoons warm water, 2 tablespoons fresh lime juice, and more.

Yes, Spinach Salad with Tamarind Dressing and Pappadam Croutons 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 Tamarind Dressing and Pappadam Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions