Marinated Spinach Salad

Feeling like you have “nothing to eat” when it comes to making dinner is oftentimes a case of being uninspired.

Yesterday evening was like that for me, and luckily I have many cookbooks to turn to when I’m feeling this way.

Enter my trusty source of recipes from the cookbook I Am Grateful. I was missing a few of the ingredients to make their Marinated Kale Salad, but I had similar enough items to modify the recipe without straying too far from their spirit of it.

I replaced rice vinegar with apple cider vinegar and a dash of sugar, the hijiki seaweed with dulse flakes, and instead of the fancy Nama Shoyu I used regular soy sauce.

I hope you enjoy! (Serves 2.)



  • 1 cup of mixed mushrooms
  • 2 cups of shredded spinach
  • 2 shredded carrots
  • 1 cup julienned-cut cucumbers
  • sesame seeds for garnish
  • scoop of dulse flakes


  • 1/4 cup lemon juice
  • 1/4 cup soy sauce

Slice mushrooms, mix ingredients, and place mushrooms into mixture. Set aside for about 10 minutes.


  • 1/2 cup olive oil
  • 1/8 cup of lemon juice
  • 1 1/4 tbsp soy sauce
  • 3/4 tbsp apple cider vinegar
  • dash of sugar
  • 1/4 tbsp sesame oil
  • 1/2 crushed thai chili
  • 1/8 tsp salt

Blend all marinade ingredients and pour over salad components. Cover salad evenly.

Drain mushrooms and add them to the salad. Toss lightly. Serve and garnish with sesame seeds.