Spinach Salad With Lemon and Mint

Too avoid over salting use 1/4 teaspoon of Kosher or Malden salt. The amount the recipe calls for is overkill and this is coming from someone who likes salty foods. I found that a full lemon was too tart so next time I will try 1/2 a lemon with the pith removed and much smaller pieces in the salad. The brightness of the mint was delightfully refreshing and next time I may use 1/4 instead of 1/3 of a cup.

Added beets and pumpkin seeds, both nice with the fresh lemon. Great recipe!

Great approach to dino kale--washed, dried, thinly cut--and mango cubes. I've also made this as written with the spinach (and have sometimes used arugula) but for all variations we like it best with less salt--1/2 tsp. kosher.

Also had this as a prelude to Provencal salmon - an ideal combination.

Used a Meyer lemon cut into supremes. Added finely chopped shallots, a little honey and lemon Balsamic to kick up the flavor a bit. Didn't measure salt or pepper but added to taste. Added a cut up avocado. Served with Mark Bittman's Devilled Chicken and wild rice. Superb dinner!

I wonder what adding strawberries to this would be like to make it a perfect summer salad, considering they should go well with the mint and the lemon.

Fresh and tasty green salad, very simple to make. Using the lemon this way works very well and is quite refreshing. While a fair amount of salt is necessary, I cut the amount in half and it worked well.

This is a nice combination of flavors. I added diced beets that I bought at Trader Joe's. It was a nice addition of color and made the salad more hearty.

This will be my new go to salad. I was cooking for 2 so halved everything except the mint. Not a fan of eating lemons so just used the lemon juice. Heeded earlier comments & just used a good pinch of salt. Bright light salad.

Had this last night as a great accompaniment to roasted salmon and mock frites. A great combination of flavours in this even though it's so simple - the salad bowl was cleaned out by guests!