Staying healthy is on everyone’s mind these days whether its about losing weight, adding a reasonable portion of greens to the meals or switching to veganism.
Did You Know? – Accord to World Health Organization, in 2016, over 1.9 billion people around the world were overweight (that’s 25% of the world population) and 650 million were obese (8.78% of total human count on earth).
Salads recipes have evolved over the years and are no longer limited to cucumber, carrots and leafy vegetables. I have created these top 5 salad recipes that are wholesome and tasty.
Recipe No # 1 : The Super Salad (Serves 4)
Fresh Chicken Breast – grilled and cut into 14-16 small chunks of 1 inch (Use crushed Paneer if you are a vegetarian)
Almonds – 6-7, soaked overnight, chopped
Walnuts – 6 to 7, soaked overnight & chopped
Sesame Seeds – 1 tbs, roasted
Mung Sprouts / Green Gram Sprouts – 3 cups, boiled
Recipe No # 3 : Indian Kidney Bean Salad (Serves 4)
Kidney Beans – measure 2 cups full, soak overnight, pressure cook & drain the water (save around 100 ml).
Take a pan, add the beans, 1 large clove of finely chopped garlic, 1 tbs olive oil, 1/2 tsp cumin powder, 1/2 tsp salt, 1/2 tsp coriander powder and 1 tsp garam masala powder. Now add the saved kidney bean water and cook for 2 minutes.
Sweet Corn – 1 cup, boiled
Onion – 1 large white, diced
Tomato – 1 large, chopped
Avocado – 1, mash to form a paste
Bell Peppers – 2 Pieces, chopped (use a combination of red, green, yellow)
Parsley – Handful, finely chopped
Fresh Lime Juice – 1 tbs
Recipe No # 4 : Summer Salad (Serves 4)
Fresh Chicken Breast – grill and cut into 14-16 1-inch long thin slices. Vegetarians can use sauteed tofu as an alternative.
Fresh Mandarin Orange Juice – 3 tbsp
Apples – 2 red, julienne cuts
Romaine Lettuce – 4 leaves, chopped
Carrots – 2, julienne cuts
Red Radish – 3 small, julienne cuts
Blend the following in a grinder for the salad mix – 1 small cup of fresh yogurt, 5-6 mint leaves, handful of fresh coriander, 1/2 tsp salt, 1 tsp fresh lime juice and 1 small cup of water.
Recipe No # 5 : The Rich Grilled Salad (Serves 4)
This recipe is constructed in two parts:
Fresh Chicken Breast – 1 kg, cut into thin 1 inch thin slices
Eggplant – 1 medium, cut into small 1/2 inch cubes
White Button Mushrooms – 250 grams, sliced
Rosemary – 2 stems
Part 1 – The Grill: Take a bowl and mix the chicken, eggplant and white mushrooms with 1 tbsp of fresh ginger-garlic paste. Now take a foil, add the mixture, place the rosemary stems on top and seal the foil. Preheat the oven at medium heat and let the chicken grill for 20-25 minutes. Once cooked, discard the rosemary.
Baby Spinach – 4 Leaves
Walnuts – 5-6 pieces, crushed
Part 2 – The Mix: Toss our grill (Part 1) with the spinach leaves, walnuts, 1 tbsp of extra virgin olive oil, 1 tsp salt, 1/2 tsp of black pepper powder and 1 tsp of honey. –
Give it a try and let me know which recipe you liked the most!