Call this the spring salad or even summer salad, or any other name of choice but this is good for any day of the season. One glimpse of this vibrant colored salad is enough to brighten my mood and cheer me up. I would not mind eating this every day, provided somebody else makes this for me (of courseJ). The flavors and the vivid textures of fruits, vegetables and nuts blends in so well, that while enjoying the flavors you may not realize that you are eating something so healthy.
The inspiration for this salad comes from Jaya. We had been to her house for dinner when she and her husband treated us to this filling, wholesome salad. As if this was not enough the salad was followed by scrumptious poori bhaji, daal and panna cotta dessert.
Do not cut the veggies and fruit in advance and mix them together as it might get mushy. Chop them just when you are about to make the salad. Feel free to change the ingredients (fruits, vegetables) and the dressing depending on your preference and taste. DH prefers just oil, pepper and lemon juice for the dressing, while I love the Raspberry vinaigrette which is both tangy and sweet for this salad.
- 3 cups spring greens mix( I used the store bought one)
- 4-5 strawberries (stem removed and chopped)
- ¼ cup blueberries
- ¼ cup pineapple (chopped)
- 3/4 cup of chopped cucumber
- ¼ cup chopped carrots
- ¼ cup chopped onions
- 1 medium tomato (chopped)
- ¼ cup chopped walnuts
- Grated parmesan cheese (as required)
- 1 Tbsp oil
- Crushed pepper
- Lemon juice
Other suggestion: Raspberry vinaigrette/ Balsamic Vinaigrette
- In a big bowl add the greens and make a bed of it. Next add the chopped veggies, fruits and mix them well.
- Transfer to serving plates and add the dressing as required. Grate parmesan cheese before serving.
I had announced the Light Lunches Month @ RedChillies in the month of June. The thought behind the Light Lunches event was to come up with healthy ideas that are not only easy on calories but delicious and taste; that way we do not feel deprived.
Now here I am almost a month later promptly (not!) doing the post for the roundup. I guess I will not bore you by repeating the fact that I am too lazy to do a prompt roundup.
Thanks to all the fellow food bloggers who participated in the event and shared their wonderful ideas. Their creativity and enthusiasm speaks volumes by the recipes they have come up with. There are a variety of dishes for salads, soups, sandwiches, rice and parathas all considered essentials for light lunches.
All the contributions by bloggers have been linked and their names mentioned. I have been inspired by the recipes here and cannot wait to try them out and I hope you do too!
If I have missed any contribution here, please let me know and I will include the same.
If you are looking for a quick cooling Yogurt Cucumber Raita, then this one is for you. Raita is an Indian condiment made using yogurt/ curd and used as a side dish, sauce or dip. This is not only enhances flavor, but offsets the spiciness of the main dish. All that is required for this is cucumber, yogurt and other spices.
Traditionally ground cumin powder is added to this, but my family is not too fond of its taste in this raita and so I skip it. You can add chilli powder instead of green chillies, if you prefer. The assortment of vegetables used in a raita is endless; but the commonly used ingredient is cucumber. Feel free to add chopped tomatoes, and onions as well. This is served along with pulao, biryani or khichidi and even parathas.
Yields: 5-6 servings
- 2 medium cucumbers
- 2 cups plain curd/yogurt (use thick yogurt)
- 2-3 green chillies slit/ ¼ tsp red chili powder
- 1 Tbsp chopped cilantro /coriander leaves
- 4-5 mint leaves chopped (optional)
- 1 tsp lemon juice
- ¼ tsp cumin powder (optional)
- salt to taste
- Take a big bowl and add the yogurt, whisk it until it is smooth.
- Add salt and green chillies/chilli powder to this and mix well.
- Peel the cucumbers, seed them and chop into fine pieces.
- Add the lemon juice, chopped coriander, chopped mint to the chopped cucumber and let it sit aside for 5-10 minutes.
- Then add the marinated cucumber to the yogurt mixture and mix again.
- Make the raita ahead of time and keep in the fridge to let the flavors blend together.
- Serve along with pulao, biryani or any khichidi.