Cold Lettuce, Sprouts, Peppers salad – Chilled, Fresh , Crunchy and Refreshing!

#30days30salads

Sweltering heat and hitting high 90’s. The folks at home resemble the wilted greens of a supermarket long past their fresh -by days. The stove at large is not very inviting ..Need something , quick, refreshing, filling, bursting with flavors and filling !

This is going to be a super quick assembly line post folks, please bear with me 🙂

A quick peek into the chill box reveal a few assorted ingredients:

Ingredients, Assembly,Serving :

 For the salad : Toss all of these in a wide bowl and refrigerate for half an hour if required.

  • 1 cup of Mixed bag of lettuce shredded ( fairly large bite size)
  • 1 cup of fresh green Moong Sprouts – Blanched or microwaved for 3-5 min
  • 1/2 cup of cherry tomatoes – halved pieces
  • 1/2 cup of Carrots – Shredded finely as per your taste
  • 1/2 cup of sweet bell pepper (multicolor) – finely sliced in rings or in julienned

For the dressing: Mix all these and pour out on your bowl of salad just before serving

  • Juice of 1-2 Limes/ lemon : tanginess is as per your taste
  • Black pepper roughly pounded or as a coarse powder : 1 tsp
  • Honey ( organic preferred )  : 1 tsp.
  • Salt : 1/2 – 1 tsp.

Optional :  Adding a a teaspoon of green chutney in the dressing to drizzle over your with this works too

 Optional : Use  any other dressing of your choice . Italian works very well too.

 The idea is to keep it light and refreshing! Dig in, crunch up and enjoy!

 

 

 

 

 

Chilled Sweet Corn Salad – Refreshing!

#30days30salads

 

Day 4 dawns with a sunny and bright disposition.. Hitting 90’s weather and it is still officially spring in NC. Unofficially though it’s like we rolled out of winter with bare cursory knock into spring and right into summer! It’s time for chilled salads, popsicles and fruit treats!

A trip to the grocery yielded much of the bounty but I was so tempted to bring in these sweet white corn. Oh, they looked just perfect !

And todays lunch called for cold, crunchy nutritious salad.

 

Minimal ingredients, low effort , awesome satisfaction..

Chilled Sweet Corn Salad Ingredients: 

  • Sweet white/ golden Corn ears: 4
  • English seedless cucumber : 1( finely chopped)
  • Sweet baby carrots : 8( finely chopped)
  • Mint leaves : A handful ( finely chopped)
  • Cilantro : A handful ( finely chopped)

 Dressing:

  • Lemon : 1-2 ( juiced)
  • Black Pepper : 1/2 tsp
  • Salt : 1/4 tsp
  • Honey : 1/2 tsp(optional)
  • Paprika Flakes : 1/4 tsp (optional)

Preparing the corn:

  • In a huge saucepan , boil enough water so you can dunk in the shucked corn ears.
  • Boil it in this water, say for about 5 min. The corn ears are al dente and tender , and not mushy or over cooked.
  • Drain and cool for about 2-3 min.
  • Slice of the kernels.

 Preparing the Dressing:

Combine all the ingredients in the dressing category and whisk it lightly together.

Preparing the salad:

  • Combine the sliced kernels of corn(make sure they are separated well and you don’t have any big clumps), cucumbers, carrots and toss it in gently with the mint and cilantro.
  • Refrigerate  for an hour or so.
  • Just before serving , add in the dressing and toss it gently.

 

This is one extremely refreshing salad and you can introduce a ton of variations to this.

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Thai Fusions – Quinoa Veg salad with Crunchy Cashews

#30days30salads

Day 2

 Day 2 dawned bright and early! Yay! No thunderstorms today. Plus its TGIF moment/ day/ revelation. While the hankering for tangy , spicy is inbuilt in my genes, the heat outside also meant I was not willing to eat something that was “right of the stove” kind. So needed something, that is cold and crunchy and yielded all nutrients as well and Voila!

Thai fusions – Quinoa Veg salad with Crunchy Cashews

 Cooking time : 15 min   Prep time : 15 min  Serves : 4

  •  Cooked Quinoa : 2 cups
  • Broccoli slaw : ¼ cup thinly sliced or finely chopped
  • Cucumber : ¼ cup thinly sliced or finely chopped
  • Red Cabbage : ¼ cup thinly sliced or finely chopped
  • Sweet mini peppers : ¼ cup thinly sliced or finely chopped
  • Raw or firm Mango : ¼ cup finely diced
  • Cilantro: ¼ cup finely chopped
  • Toasted Cashews : 12-14 halves
  • Red Onion : ¼ cup thinly sliced ( optional)

Dressing:

  • Peanut Butter : 3 tbsp
  • Fresh Ginger or Mango ginger, grated :1 tsp
  • Soy sauce : 2 tsp ( optional)
  • Honey : 1 Tbsp 

  • Red wine Vinegar : 1 Tbsp
  • Olive oil : 1 tsp
  • Sriracha hot sauce : 1 tsp ( optional )
  • Luke warm water : 3 Tbsp
  • Wedges of Lime /Lemon : Garnish

Prep work, Assembly and Serve: 

For the dressing:

  • Add in all the ingredients for the dressings in a bowl and stir until smooth and creamy.
  • Add in more water , if you would like to thin it out a bit more.

Salad Combine:

  • 
In a large bowl combine the vegetable ingredients of the salad and toss in gently with most of the salad dressing.
  • Gently fold in the quinoa.
  • Add in the remaining dressing to your taste.
  • Garnish with cilantro and chill in the refrigerator.
  • When ready to serve, add in a wedge of lime for garnish and preference.

  

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