Satsuma, Baby Spinach & Scrambled Egg Salad

I tried a salad made by a good friend a while back, where there were satsumas. I was intrigued how the fruits could blend in so well with greens. I tried to make it here again and with the leftovers in the fridge. Pretty good I thought.

So, here is my fruit and vegetable salad for another summer day.


Ingredients (Serve 2)

  • 1/2 red onion, julienned
  • 1 – 2 satsuma, peeled
  • 150 g of baby spinach
  • 1/2 of cucumber, sliced
  • 3 eggs to scramble, in microwave on medium mode
  • any ready made low fat dressing (honey mustard recommended)
  • a few mint leaves (optional)


  1. Break 3 eggs into a bowl, set the bowl into a microwave on medium mode for 1 minute. Take it out, stir it around, put it back into the microwave for another 1 minute or until the eggs are cooked. Sprinkle salt & black pepper to taste by using a spoon while mashing the cooked eggs up.
  2. In a large bowl, place washed and drained baby spinach first.
  3. Arrange cucumber slices around the bowl.
  4. Sprinkle satsuma wedges on top, followed by red onions and scrambled eggs on top.
  5. Drizzle the dressing over the salad sparingly.
  6. Top it off with some mint leaves for extra bite.


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