Sugar free – Gluten free – Lactose free – Vegetarian – Vegan
Mandarin oranges, spinach and thai plum salad
4
2
8 min
INGREDIENTS
- 2 mandarins
- 150 g spinach leaves
- 80 g prunes
- 1/2 tablespoon peanut butter
- 3 tablespoons tamari (gluten-free soysauce)
- 1 tablespoon sesame seeds
Vinaigrette:
- 2 tablespoons sesame oil
- ½ tablespoon peanut butter
- 3 tablespoons rice or apple cider vinegar
- Pinch of salt
ELABORATION
Peel the mandarins removing all the white parts until the wedges are clean.
Wash and drain the spinach leaves well. If there are very large leaves, cut in half. Set them aside.
Cut the prunes in two or three pieces and put them in a bowl with half a teaspoon of peanut butter, tamari and sesame seeds. Mix, and macerate for 15 minutes.
In bowls, arrange a base of spinach leaves, some mandarin wedges and some pieces of macerated plums. Serve with the vinaigrette, which you previously mixed in a small jar or bowl.
