Spinach, Basil and Plum Salad

Padma Lakshmi likes using yuzu (a sour Asian citrus fruit) in the vinaigrette for this salad, a simple but bold combination of spinach, basil and juicy plums. Yuzu can be hard to find, so a mix of lemon juice and lime zest is equally good here. Finishing the salad with flakes of sea salt gives it a nice unexpected crunch.


Slideshow: Terrific Green Salads


  • Total Time:
  • Servings: 8

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lime zest
  • Coarse sea salt, preferably red
  • Coarsely crushed black pepper
  • Two 5-ounce bags baby spinach
  • 2 cups basil leaves, torn
  • 2 black or red plums—halved, pitted and thinly sliced

How to make this recipe

  1. In a small bowl, whisk the olive oil with the lemon and orange juices, the vinegar and the orange and lime zests. Season lightly with sea salt and black pepper.

  2. In a large bowl, toss the spinach, basil and plums. Add the dressing and toss well. Sprinkle with sea salt and black pepper (so there are flakes clinging to the leaves) and serve right away.

Contributed By Photo © John Kernick Published June 2007

488644 recipes/spinach-basil-and-plum-salad 2013-12-06T23:51:22+00:00 Padma Lakshmi summer|dinner-party|indian|salads|8|basic-easy|fast|healthy|no-cook|vegetarian|lunch june-2007,Padma Lakshmi,Top Chef,yuzu,spinach salad,summer salad,citrus dressing recipes,spinach-basil-and-plum-salad 488644

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5