Baby Spinach Salad with Minty Cashew Dressing

This fresh and simple salad from Luke Hines is bursting with healthy greens. Serve as a side dish to chicken or fish, or on its own if you’re vegetarian.


  • 4 large handfuls of baby spinach leaves
  • 1 handful of mint leaves
  • 1 handful of flat-leaf parsley leaves, roughly torn
  • 1/2 red onion, finely sliced
  • Sea salt and freshly ground black pepper


  • 3 tbs roughly chopped mint leaves
  • 3 tbs finely chopped cashew nuts
  • 125 ml (1/2 cup) extra-virgin olive oil or avocado oil
  • Finely grated zest and juice of 1 lemon
  • 1 tbs apple cider vinegar
  • 1 tbs dijon mustard


Step 1.
To make the dressing, place all the ingredients in a bowl and whisk to combine.

Step 2.
In a separate large salad bowl, toss together the baby spinach leaves, mint, parsley and red onion. Season well with salt and pepper, pour over the dressing and toss to coat. Serve.

Serves 4


eat more vegan Extract from 
Eat More Vegan by Luke Hines.
Available now. Published by Plum. Photography by Mark Roper. Go to Booktopia to purchase.