Remove the stalks from the spinach as much as possible. Wash and drain the spinach and tomatoes. Halve the cherry tomatoes and mozzarella balls, drain the latter as well. Brown the diced ham in a pan without any additional fat.
Mix the natural yoghurt, mayonnaise and buttermilk together in a large salad bowl. Finely grate half the onion and clove of garlic (afterwards it should be more of a pulp than pieces) and add. Add the lemon juice and stir everything well. Season with a little coarse sea salt and plenty of freshly ground pepper.
I put some of the ham cubes aside for garnish, the rest goes into the bowl with spinach, tomatoes and mozzarella and is mixed thoroughly with the dressing.
Immediately before serving, crumble the nachos roughly into 1 - 2 cm pieces and distribute them on the salad. Arrange the remaining diced ham on top. Serve immediately as the nachos soften quickly. It still tastes good, but it just loses its hearty character.
The salad tastes fresh and spicy and goes well with grilled food.
The buttermilk makes the dressing quite runny. If you don`t like that, just leave it out or reduce the amount accordingly.
If you like it creamier, only make half of the dressing and replace the other half with guacamole.
If you want to pimp the (side dish) salad with the main course, make about double the amount and also process around 400 g of chicken breast fillets into crispy sesame chicken strips.
When the spinach season is over, you can easily replace it with pasta. I tested this several times with Fusilli. Tastes very tasty too!
Spinach leaves should be bought and prepared fresh, as toxins gradually build up, especially in the stems. For the same reason, these should also be removed as far as possible.
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