Zainab Khanam
– Fresh spinach leaves – Cherry tomatoes (halved) – Cucumber slices – Red onion (thinly sliced) – Feta cheese (crumbled) – Toasted almonds or walnuts – Olive oil, lemon juice, salt, and pepper
Wash and dry the spinach leaves. Chop the cucumbers and halve the cherry tomatoes. Thinly slice the red onion.
Toss in toasted almonds or walnuts for crunch. Sprinkle crumbled feta for a creamy texture.
Whisk together olive oil, fresh lemon juice, salt, and pepper for a light, zesty dressing.
Pour the dressing over the salad and gently toss. Serve immediately for the best taste.