Indian Spinach Salad

Step 1

Heat oven to 450 F degrees.  On a sheet pan  drizzle a couple of teaspoons of avocado oil over radishes and cauliflower.  Sprinkle with salt and pepper.  Roast in the oven for 15 minutes.

Step 2

Slice shallot in strips, put in a sauté pan with 2 tablespoons of avocado oil, saute 5-8 minutes on medium heat until soft and lightly caramelized.  Mix in fresh ginger and salt sautéing for another 30 seconds.  Push mixture over to one side of the pan, add a tablespoon of avocado oil, when it just begins to shimmer add coriander, cumin and mustard seeds.  Stir constantly for about 3 minutes until they start to brown just a bit.  Remove from heat.

Step 3

Mix seeds and shallots with black pepper, cayenne and tamarind paste.  Set aside.

Step 4

In your serving bowl, toss together spinach and cilantro with a teaspoon of avocado oil, a few shakes of salt and pepper and a squeeze of about half of a lime.

Step 5

Spoon the caramelized shallot dressing on top of the greens.  It is ok if it is still slightly warm wilting the spinach a bit.  I find it best just a touch warmer then room temperature.  Layer on lentils, roasted cauliflower and radishes, top with toasted pistachios.

Step 6

Serve immediately.