Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts

Tuesday, January 31, 2017

Apple Mango Ginger Salad
























This salad tasted delicious and I finished it all. The tartness of the apples with the delightful aroma of the mango ginger along with the other ingredients kicked it up a notch. Mango ginger is a root vegetable like ginger with a slightly sour taste of unripe mango and a sharp spicy taste of ginger in a mild form. It has great health benefits. It is mostly used in pickles and can also be used as a flavouring to enhance the taste in meat, chicken or vegetable preparations. Here I used it in this salad with great success. 
























Ingredients:
1 Tart apple
1 hot house Tomato
6 garlic stuffed big green olives
1 tbs pickled mango ginger
1/2 cup grated carrot
5-6 Red/green leaf lettuce
Sesame seeds for garnish

Dressing:
2 tbs Olive Oil
Juice of half a lemon
Pink salt
Black pepper
1/2 tsp Harissa paste 
Brown sugar

Method:
1. Cut the apple into small dices. Chop the stuffed olives with the garlic and chop the pickled mango ginger. 

2. Gently squeeze out the seeds from the tomato, remove its stem and cut into small dices. 

3. Clean, wash, drain and dry the lettuce leaves. 

4.  Mix together the diced apples, tomatoes, grated carrots, chopped olives and mango ginger. 

5. Prepare the dressing by whisking together all the dressing ingredients till it emulsifies and changes to a creamy texture. Add this dressing to the salad and quickly mix well. 

6. Arrange the lettuce leaves on a salad plate. Spoon all the salad on to the lettuce leaves. Sprinkle some brown(roasted) sesame seeds on top for garnish. Serve immediately. 

Notes: 
1. Add the dressing just before serving the salad or else it will turn runny. 

2. You can pickle the mango ginger by cutting it into dices and adding vinegar and salt and store in a clean glass bottle. You could also use it in many preparations. 



Thursday, December 17, 2015

Nutritious Kale Salad



Nutritious Kale Salad

Ingredients:
Kale - 1cup
Romain lettuce -  1 cup
Kalamata olives - 6
Red/green/yellow peppers - 1/2 cup diced
Tomatoes - 1/2 cup diced
Walnut pieces - 2 tbs
Sun flower seeds - 2 tsp

For the Salad Dressing:
Olive oil - 1 tbs
Balsamic vinegar- 1/2 tbs
Dijon mustard - 1/2 tsp
Salt to taste 
Black pepper - just to sprinkle on top

Method:

1. Mix together kalamata olives, yellow peppers, tomatoes - all cut into dices along with chopped kale and lettuce. 

2. Whisk together the dressing ingredients and drizzle over the salad. Top with walnuts and sunflower seeds and serve with the baked salmon fish filets: saffron flavoured baked salmon fish filets . Enjoy!


Tuesday, November 10, 2015

Zucchini Papaya Salad


Ingredients: 
1 Cup Light green zucchini
1 Cup Papaya (not so ripe)
4 Tbs Peanuts crushed
1 Tbs Sesame seeds

Lemon dressing:
1 Tbs Lemon juice
1 Tbs Olive oil
1/4 Tsp Sesame oil
1/2 Tsp Dijon mustard
Salt and Pepper as required

Method:
1. Peel the Zucchini and Papaya. Wash and towel dry. Grate into thin long strips or julienes.

2. Dry roast the peanuts and sesame seeds.

3. Mix all the dressing ingredients and whisk well till it emulsifies and thickens.

4. Pour the dressing over the grated zucchini and papaya.

5. Top with roasted peanuts and sesame seeds.

6. Enjoy.



Friday, August 21, 2015

Spicy Carrot and Green Apple Salad



This recipe is adapted from a carrot salad recipe I found on one of the south indian blogs. It is a very refreshing salad and I like it very much. The sauteed mustard seeds add an extra flavour to the salad.

Ingredients: 

Carrots shredded - 2
Green Apple Shredded - 1
Fresh Cilantro - 1 tbs
Fresh lemon juice - 1 tbs
Ginger grated - 1/2 tsp
Salt to taste
Sugar - 1 tsp
Mustard seeds - 1 tsp
Fresh Curry leaves - a few
Green chillies - 1 small (optional)
Vegetable oil - 1/2 tsp

Method:

1. Mix together the shredded carrots and apple. Add chopped cilantro.
2. Heat 1/2 tsp vegetable oil in a small sauce pan. Add the mustard seeds when the oil is just hot to make them splutter. Add the chopped curry leaves and remove immediately and pour it on the shredded salad mix.
3. Add lemon juice, salt and sugar, toss well and serve. Enjoy!

Apple grape salad



A refreshing salad for lunch or dinner as a snack or a side dish in summer.  This is a very simple salad to make from the fruits you have at home, especially when you are pressed for time and your imagination has deserted you. Cut up an apple or pear, some grapes or berries and throw them in together with a handful of spring mix, garnish with some chopped walnuts, drizzle some dressing on top and voila your salad is ready in no time! You may any dressing of your choice. I also use lemon poppy seed dressing sometimes.

Here's the recipe:

Ingredients:

Green apple - 1
Red grapes  -  1/2 cup
Spring mix -   1 cup
Walnuts      -   1tbs

For the lemon dijon dressing:

Lemon juice (fresh) - 1 tbs
Dijon mustard - 1tsp
Brown sugar   -  a pinch
Olive oil          - 1tbs
Salt and Pepper to taste

1. Wash, peel and thinly slice the green apple. Deseed and cut in half the red grapes.
2. Layer the spring mix on a plate, then throw in the apple slices followed by the grapes on top.
3. Mix together all the dressing ingredients in a bottle and shake well to blend.
4. Sprinkle chopped walnuts and drizzle the dressing on top.
5. The salad is now ready to be served. Enjoy!

Tuesday, October 21, 2014

Avocado Mango Salad




Ingredients:
Ripe Avocados - 2
Ripe Mangoes - 1
Hot pickled peppers - a few 

For the dressing:
Lemon juice = 2 tbs
Salt to taste 
Pepper - 1/4 tsp
Olive oil - 1 tbs
Dijon Mustard - 1/2 tsp

Method:  
1. Peel, remove the stone and cut the avocado into cubes.
2. Peel, wash and cut the mango into cubes too.
3. Add coarsely chopped pickled peppers.
4. Prepare the dressing by whisking together all the dressing ingredients. 
5. Sprinkle dressing on the avocado mango pieces.
6. Toss gently with two forks and serve. 





Tuesday, September 16, 2014

Egg Salad


Ingredients:
Spring Mix - 1 cup
Boiled eggs - 2 sliced
Black and Green olives - 2 each crushed 
Tomatoes - 1 diced
Mushrooms sliced - 2 lightly fried in olive oil. 

For the Dressing:
Lemon juice - 2 tbs
Olive oil1 tbs
Salt to taste
Pepper - 1/2 tap
Dijon mustard - 1/4 tsp

Method:
1. Prepare the dressing by mixing together all the dressing ingredients and whisking them well. 
2. Add 3/4th of the dressing to the spring mix after adding sliced fried mushrooms, olives, and diced tomatoes. Toss and mix well.
3. Layer the salad mix on a serving plate. Top with sliced boiled eggs.
4. Drizzle the remaining dressing on the eggs and enjoy. 

Friday, February 14, 2014

Apple berry salad


This is a very nutritious and yummy salad that you can make with any kind of berries and apples at home. It is my own creation. Last time I used blue berries instead of strawberries and red baby romaine leaves and it was as good as this one. You may also add dried cranberries if you wish. As for the nuts I used almonds and I don't think any other nuts would go well with this salad. The almonds, sesame, sunflower and poppy seeds I feel is a good combination and should not be replaced with anything else in order to enjoy this salad. Also the apples have to be sweet and I used Fuji apples.

Well here's the recipe:

Ingredients:
Fuji apple - 1
Strawberries or blueberries - a few
Baby romaine lettuce - a few leaves
Almonds - 6
Blue poppy seeds - 1/2 tsp
Sesame seeds - 1/2 tsp
Sunflower seeds - 1/2 tsp

Dressing:
Lemon juice - 2 tsp
Frank's red hot - 1/2 tsp
Honey - 1 tsp
Olive oil - 1 tbs
Cumin powder - 1/4 tsp
Salt and Pepper 

Method:
1. Wash and thinly slice the apple and cut the slices into smaller bite size pieces.
2. Slice the strawberries as well. If you have blue berries, just throw them in.
3. Mix together the apple and strawberries. Sprinkle over, the sesame and poppy seeds. Chop the almonds and set everything aside.
4. Prepare the dressing by mixing together all the ingredients and whisking the mixture well.
5. First drizzle a little of the dressing on the romaine leaves and arrange them on a salad plate.
6. Then drizzle some more dressing on the apples and berry mixture. Mix well.
7. Put the apple and berry mixture on top of the arranged baby romaine leaves.
8. Throw in the sun flower seeds and chopped almonds on top, drizzle the rest of the dressing and enjoy.

Sunday, June 23, 2013

Pineapple Kachumbar Salad

"Kachumbar" is a medley of finely chopped fresh raw salad vegetables and is usually served as a side dish. It is made with finely chopped fresh onions, tomatoes, green chillies and cilantro with lemon juice and salt. It is a great condiment with kebabs, samosas, fried chicken, biryani etc.. I changed the traditional "Kachumbar" by adding pineapple and giving it a kick. It was so refreshing and everybody enjoyed it. 

Make this on a hot summer day for lunch as I did, it is so refreshing, that you would just love it!



Ingredients:

 Pineapple(fresh) - 3 or 4 slices
 Onions - 1 medium
 Tomatoes - 1 or 2
 Red bell pepper - 1/2
 Green chilly - 2
 Fresh Cilantro - 1 cup

Dressing:

Juice of half a lemon
Pomegranate syrup - 1 tbs
Chopped ginger - 1/2 a tsp
Salt and Pepper
Olive oil - 1 tbs

Method: 

1. Chop finely 3 or 4 slices of pineapple into very small bits. Peel, wash and finely chop the onions. Wash, deseed the tomatoes and finely chop them with a sharp knife. Finely chop the red bell pepper, 1 green chilly and fresh cilantro.

2. Take a salad platter. First layer the chopped pineapple, then the chopped tomatoes followed by onions chopped with one green chilly and finally the chopped red bell pepper as shown in the picture. Now arrange the chopped coriander on all the four sides like a border. 

3. Whisk together all the ingredients of the dressing. Pour the dressing all over the salad just before eating. Mix well and enjoy.


Thursday, September 22, 2011

Black rice salad



Yes, Black rice is the kind of food that can save your life! It is one of the special breeds of rice specifically reserved for kings in ancient times. It is chinese black rice and is different from wild rice and thai black rice. Rich in iron, vitamin E and full of antioxidants it has a natural healing power and anti-aging properties. It has more antioxidants than blueberries, less sugar and high fibre. It is a good substitute for prescriptive drugs which are taken to break down arterial plaque and fight high cholestrol levels. Unlike the prescribed medications it has no side effects. It has also become known as the 'super food' because of its high nutritional value. Read about the health benefits and some interesting facts on www.blackrice.com . Want to try it? It is available in Costco.


Ingredients:
Black rice - 2 cups
Red pepper - 1
Green pepper - 1
Spring onions - 2 stalks
Cherry tomatoes - 10
Curly Parsely - 1/2 cup chopped

Dressing:
Olive oil -2 tblspns
Juice of 1 Orange
Juice of one lemon
Lemon zest - 1 tspn finely chopped
Chopped ginger - 2 tblspns
Dijon mustard - 1/2 tspn
Salt - 1/2 tspn
Black Pepper - 1/2 tspn

Method:

1. Wash the black rice 3 or 4 times in water and let it soak overnight or for at least 2 hours.

2. Boil the soaked rice in a large pot filled with water. Add 2 tbs salt and let the rice cook till it is just done (al dente not overcooked). Drain and set aside till it cools.

3.  Meanwhile prepare the vegetables. Cut the green and red pepper into small dices, chop finely the green onions and parsley, deseed the cherry tomatoes, cut them into halves. Use paper towels to dab the vegetables dry.

4. Add the cut vegetables to the cooled black rice. Sprinkle salt and pepper as required. Mix well with a fork.

5. For the dressing whisk all the ingredients well. Keep aside.

6. Drizzle the dressing on the rice salad just before serving.  Enjoy.