Spinach and Perilla Seed Salad
Creamy Perilla Seed Dressing Spinach Salad (feat. Hallabong Orange)
Discover a unique spinach salad that ditches the mayonnaise for a rich, creamy dressing made from perilla seeds! This recipe features the fresh taste of seasonal spinach and the bright, citrusy notes of Hallabong orange, creating a dish that’s more like a vibrant salad than a traditional side dish. The nutty crunch of walnuts adds delightful texture, making it a hit with everyone in the family. It’s a refreshing and healthy option for any meal.
Ingredients
- 1/2 bunch fresh spinach (approx. 200g)
- 1/2 Hallabong orange (or a similar citrus like tangerine/orange)
- 1 Tbsp chopped walnuts (for garnish and texture)
- Balsamic glaze (optional, for drizzling)
Creamy Perilla Seed Dressing
- 3 Tbsp ground hulled perilla seeds
- 1/2 Tbsp or more extra virgin olive oil (adjust for consistency)
- 1 Tbsp soy sauce (or seasoned soy sauce)
- 1/2 Tbsp honey (adjust sweetness)
- 1 Tbsp vinegar
- 3 Tbsp ground hulled perilla seeds
- 1/2 Tbsp or more extra virgin olive oil (adjust for consistency)
- 1 Tbsp soy sauce (or seasoned soy sauce)
- 1/2 Tbsp honey (adjust sweetness)
- 1 Tbsp vinegar
Cooking Instructions
Step 1
Prepare and Blanch Spinach: Thoroughly wash the spinach under running water to remove any soil. Bring a pot of water to a rolling boil, add a pinch of salt, and then add the spinach. Blanch for about 30 seconds to 1 minute, just until wilted. Be careful not to overcook, as it can become mushy.
Step 2
Rinse and Drain Spinach: Immediately transfer the blanched spinach to a bowl of ice-cold water to stop the cooking process and preserve its vibrant green color and crisp texture. Gently squeeze out excess water. Chop the spinach into bite-sized pieces, about 2-3 cm long.
Step 3
Prepare the Hallabong: Wash the Hallabong orange well. You can peel it and use only the segments, or if you prefer, you can use the segments with their thin membrane. Cut into bite-sized pieces. If using the peel, you can remove the white pith if you find it too bitter.
Step 4
Make the Perilla Seed Dressing: In a small bowl, combine the ground hulled perilla seeds, olive oil, soy sauce, honey, and vinegar. Whisk until well combined. The olive oil helps create a creamy, mayonnaise-like consistency. Add more olive oil if needed to reach your desired thickness. Taste and adjust sweetness or acidity if necessary.
Step 5
Combine Ingredients: In a larger bowl, combine the prepared spinach, Hallabong segments, and chopped walnuts. Pour the perilla seed dressing over the ingredients. Gently toss everything together, being careful not to crush the spinach. Ensure all ingredients are lightly coated with the dressing.
Step 6
Serve: Transfer the spinach and perilla seed salad to a serving dish. For an extra touch of elegance and flavor, drizzle with balsamic glaze. This step is optional but adds a nice visual appeal and a subtle tangy sweetness.
