Salads to keep your body cool this summer
With the rise in temperature, it’s easy to hydrate your body fast. We suggest four easy-to-make vegetarian salads that are a great source of energy-giving essential nutrients and lots of minerals.
By : migrator
Update: 2019-03-10 08:01 GMT
Chennai
Carrot Salad with Black Grape Dressing
Ingredients
For the salad:
4 cups carrots, grated
1/2 cup almonds (sliced), blanched
1/2 cup raisins, soaked
1 cup spring onions, sliced
For the French dressing:
1/4 cup olive oil
1/2 cup vinegar
1/4 cup sugar syrup (chashni)
To taste salt & pepper
1 tsp mustard powder
1 (heaped) tbsp garlic, chopped
4 tbsp onion, chopped
For the black grape dressing:
1 cup black grapes
2 tbsp garlic, chopped
2 tbsp onion
2 tbsp red wine vinegar
4 tbsp olive oil
To taste salt and pepper
2 tbsp honey
2-3 green chillies
Method
Prepare salad
- Mix all the ingredients for the salad in a bowl and keep aside.
Prepare French dressing
- Put all the ingredients in a blender except the olive oil, and start blending. While blending, slowly add the olive oil to emulsify the mixture.
- Mix the dressing with the carrot salad.
Prepare black grape dressing
- Put all the ingredients for the dressing in a blender and blend till smooth. Check seasoning and adjust accordingly.
- Top the salad with this dressing and serve at room temperature.
Quinoa Lentil Salad
Ingredients
1 cup quinoa
2-3 baby carrots
broccoli
asparagus
cauliflower
1 cup lentils
1 cup pomegranate
2 spring onions
Coriander
For the dressing:
1 mosambi (juiced)
1 tsp mustard
2 tbsp olive oil
Lemon grass
1/2 green chilli, chopped
4-6 basil leaves
Method
- Add salt to boiling water and par-blanch the vegetables for almost 45 seconds.
- Shift them in a bowl with ice water. Add soaked quinoa to a bowl.
- Then add lentils and pomegranate seeds to it.
- Add chopped spring onions and coriander and mix them well.
- Add the blanched vegetables to the lentil and quinoa mix.
Prepare the dressing:
Take fresh mosambi juice and add mustard, lemon grass, chopped green chilli, basil leaves and some olive oil to it. Mix it well with the salad. Plate up the salad and garnish it with some sunflower sprouts.
Pickled Beetroot With Feta
Ingredients
1 tbsp brown sugar
2 tbsp red wine vinegar
1 medium beetroot (peeled), baked
100 gram feta cheese
8-9 green olives
1 cilantro sprig
To season salt and pepper
To garnish olive oil
Method
- In a pan, heat red wine vinegar along with brown sugar.
- Let it cook till the sugar melts and the reduction starts to thicken.
- Slice the beetroot and pour the wine reduction over it. Mix them together well.
- Crumble feta cheese over the beets and season with salt.
- Then add cracked black pepper and green olives. Mix them well.
- Garnish with a sprig of cilantro.
- Finish with a dash of olive oil.
Mediterranean Watermelon Salad
Ingredients
1 bowl watermelon cubes
2 yellow bell peppers
1 cup onions
1 cup cucumber
1 cup tomatoes
Pomegranate juice
1 tbsp mustard paste
2 tbsp olive oil
A pinch of jeera powder
A pinch of oregano
10-12 olives
Parsley, chopped
Romaine lettuce
Rocket lettuce
Flax seeds
Pistachios
Salt and pepper
Method
- Pour pomegranate juice into a bowl.
- Add mustard paste, oregano, jeera powder, salt & pepper and whisk it well. Then add olive oil.
- In another bowl, put the watermelon cubes, yellow bell peppers, onions, cucumber, tomatoes and olives.
- Add parsley, salt and pepper. Mix them all well. Add lettuce leaves, flax seeds and pistachios. Add to the watermelon mixture. Toss it well.
- Serve chilled
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