The key to making the most of this dish is using fresh spinach leaves, which can be found at any grocery store year-round. Add some salt and pepper if desired before serving. This recipe makes four servings so invite some friends over or enjoy on your own! You'll have enough leftovers for lunch tomorrow too :)
If capers are salty place them in a sieve and rinse them under cold water first. Also, if too large, chop them roughly. Chop or press the garlic if you decide to use it. Combine all ingredients in a food processor and whiz until smooth.
Wash baby spinach, radishes, and cucumbers and dry them well. Cut up the cucumbers and radishes into thin slices. Combine them in a large salad bowl and toss gently. Add the dressing and gently mix once again.
Divide and plate the salad into 4 plates and you’re done. Sprinkle with the zest and serve.