Recipe Corner: Fresh Sautéed Spinach and Vegetable Salad



  • 1 lb. spinach, washed, stems removed, roughly chopped
  • 1 medium zucchini, peeled, diced
  • 1/2 medium red onion, minced
  • 1 medium cucumber, peeled, seeded, diced
  • 2-3 large cloves garlic, mashed
  • 1 cup plain white or Greek yogurt
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried mint
  • 3 tablespoons olive oil plus 2 tablespoons fresh lemon juice
  • Zest of one lemon
  • Sea or Kosher salt and black pepper
  • Aleppo pepper or paprika as garnish
  • Fresh chopped mint as garnish


Sauté the garlic in a tablespoon of olive oil for about a minute, add the spinach, zucchini and red onions, toss, and cook for 5 minutes on medium heat. Remove the pan from heat and transfer the spinach and vegetables to a bowl and keep warm.

In another bowl, combine the cucumber with the yogurt, red pepper flakes, cumin, dried mint, the remaining olive oil, lemon juice, and salt and pepper. Add the sautéed spinach and vegetables to this mixture and toss to coat all ingredients. Garnish this salad with lemon zest, Aleppo pepper or paprika, and fresh chopped mint and serve.

Serves 4.

*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at

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*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: <>


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