Category Archives: Salads

Salads

Kale and Apple Salad

Kale salad

Ingredients:

Fresh lime juice- 3 tbsp

Extra virgin olive oil- 2 tbsp

1 bunch kale, ribs removed- leaves thinly sliced

Soft dates- 1/4 cup sliced

Cranberries- 1/8 cup

Honey crisp apples- 1, sliced thin and long

Carrots- 1/2 cut into match stick size strips

Purple cabbage- 1/4 cup chopped (optional)

Roasted pumpkin seeds- 1/4 cup

Freshly ground pepper

Kosher salt

Method:

Whisk together lemon juice, olive oil and salt.  Toss kale in this mixture, allow to stand for 10 minutes. Massage the kale in between, which helps it to soften….

Kale salad

Then mix with dates, sliced apples, carrots, pumpkin seeds and cranberries. I also added some chopped purple cabbage which I had in hand. Add pepper and salt according to your taste, mix well and serve!

A very refreshing salad and having massaged the kale removed the bitter taste and eating with apples and dates gave the perfect sweetness to the salad!

Kale salad

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Salads

Vegetable Salad

Salad

Serving-6 people

Ingredients:

Baby carrots -5

Baby radish -4

Yellow, orange, red bell pepper– Quarter of each

Cherry tomatoes– 1/4 cup

Spinach- 1 cup packed

Lettuce- 1 cup packed

Sweet corn- 1/4 cup

Tofu– 1/4 cup chopped into cubes

Cranberries-1/4 cup

Honey roasted groundnuts -1/4 cup (optional)

Toasted walnuts – 1/4 cup chopped

Dressing:

Any italian dressing

or

Honey- 2 tbsp

Freshly squeezed orange juice – 3 tbsp

Olive oil– 1 tbsp

Balsamic vinaigrette– 1 tbsp

Salt and pepper

Preparation:

Chop all the vegetables into small cubes.

Salad

Finely chop the leafy vegetables. Mix everything in a bowl. Add chopped tofu, cranberries and mix well.

Mix the dressing in a small bowl. Sprinkle salt, pepper and dressing according to your taste. Finally add the toasted walnuts and honey roasted groundnuts on top and serve immediately.

Salad

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Salads

Raw Mango Salad

Ingredients:

Raw mango -¼ of a mango chopped into matchstick size pieces (choose a mango which is a bit firm)

Bean sprouts- 1 handful

Lettuce- 4 leaves

Peanuts/groundnuts- 1 handful roasted and ground coarsely

Shredded dry coconut- 1 handful roasted lightly (optional)

Spring onions- small bunch, chopped

Coriander/cilantro– ¼ finely chopped

Fresh basil- ½ Tbsp

Dressing:

Soy sauce– 2 Tbsp

Sugar-1 ½ Tbsp

Chilli garlic sauce- 1 Tbsp

Preparation:

In a bowl mix soy sauce, sugar, chilli garlic sauce and keep aside. Mix chopped raw mango, bean sprouts, peanuts and spring onions in another bowl.

Take a lettuce leaf. Add the mango mixture in the centre and sprinkle the dressing as per your need.

Garnish with cilantro, basil leaves and roasted coconut. Now wrap the lettuce so that the mixture do not fall from any openings and enjoy!. We can make four lettuce wraps with the above given measurements

Optional:  If you do not have lettuce, you can have the salad by itself.

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Salads

Pasta Salad

Ingredients:

Rotini pasta or other short pasta- 8 oz

Olive oil, divided-3 tbsp

Red wine vinegar-2 tbsp

Garlic cloves minced-2 tsp

Cherry tomato-1 cup

Zucchini, cut length wise into quarters-2 medium size

Red bell pepper, quartered and seeded-1

Scallions, trimmed-1 bunch

Pitted Kalamata olives-½ cup

Chopped Fresh oregano-1 to 1½ tsp

Chopped fresh basil-1 to 1½ tsp

Salt – to taste

Preparation:

Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente. Drain and rinse thoroughly to cool. Rinsing also helps to make the pasta not stick to each other.  Transfer to a large bowl and toss with 1 tbsp olive oil.

Heat the remaining 2 tbsp of olive oil in a pan and add garlic cloves, zucchini and stir fry for 3-4 minutes on high heat. Add bell pepper, tomato, scallions and salt. Cook until all vegetables are slightly crispy. Now add the pasta to the vegetables and toss well. Finally add red wine vinegar, oregano and basil mix well and serve.

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Salads

Spinach Salad

Ingredients:

For dressing:

Olive oil-2 tsp

Seasoned rice vinegar-1 tsp

Soy sauce-¼ tsp

Juice of orange-3 tbsp

Honey-1 tsp

Fresh ground pepper-for seasoning

Oregano- for seasoning (optional)

Salt-to taste

Salad:

Orange -3 to 4 slices halved

Baby spinach leaves-2 cups

Dried cranberries-2 tsp

Pecan/walnut-2 tsp halved

Wonton strips- few

Preparation:

Combine all the dressing ingredients and whisk until it is well combined. Add to the salad and mix well. Before serving add a few wonton strips and serve.

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