My ‘Splash of colors’ Salad Recipe

I was never an avid salad eater. Although they looked appealing to me, I still preferred some interesting savoury tummy filling dish over raw veggies or fruits piled over each other.

All the more, making a salad at home was always considered a tedious job with all those cutting, chopping, peeling…phew.. all for what, a plate of raw vegetables!! It kind of never clicked with me. But my perception was changed for good as I recently started exercising, and watching ones diet becomes very crucial for the exercise to bear results.

So, one day I made a simple salad with some left over veggies and fruits. Okay, so the Salad Recipe might sound like a lot of work, but believe me, once your salad is ready, you will find it all worth the effort.

You can also serve a big bowl of this salad to your guests instead of fried starters for a house party and trust me they will never complain..

So here it goes..

INGREDIENTS

(FRUITS & VEGETABLES)

½ each GREEN, YELLOW AND RED CAPSICUM

½ ONION

1 CUCUMBER

½ A PINEAPPLE

1 ORANGE

½ APPLE

½ POMEGRANATE

HANDFUL OF SWEET CORN KERNELS

My splash od colors salad
My splash of colors salad

(DRESSING)

1 lemon,

Juice of half orange (optional)

1 tsp of vinegar

2 tblsp of honey

1 tsp of olive oil

Pepper powder – as per taste

Chat masala – as per taste

Salt- as per taste

My splash od colors salad
My splash of colors salad

STEPS

(For Dressing)

Mix all the ingredients mentioned in the dressing and stir well. Taste, check and keep it aside, then

  1. Take sliced half portion of green red and yellow capsicum and grill them lightly.  Use a gas top grill or a grill pan or even a simple roti tawa will do.. u can also smear a little olive oil on the veggies.
  2. Also grill the sliced onion in the same manner.
  3. Dice the pineapple, orange (into quarters), apple, de-seed the pomegranate and add corn kernels (boiled), all into the same bowl. Save half the orange for dressing.
  4. Add the diced grilled green, yellow and red capsicum and also the grilled onions.
  5. Pour in all that nice dressing you have prepared and toss it well.
  6. Refrigerate the salad for 20-25 mints. 

And voilaa….. serve chilled this splash of colors on a plate… give it a toss before serving… juicy and yummmm.. and indeed does you good too.. now that’s what we call a win-win.. 

My splash of colors salad
My splash of colors salad

NOTES:

  1. YOU CAN ADD OR REMOVE ANY FRUIT OR VEGGIES AS PER YOUR LIKING. TRICK IS TO ADD AS MANY COLOURS AS POSSIBLE.
  2. GRILLING THE VEGGIES ADDS A NICE SMOKY AND CHARRED FLAVOUR TO THE SALAD, BUT ITS COMPLETELY OPTIONAL AND IF YOU WANT TO SAVE TIME OR LIKE YOUR VEGGIES FRESH, YOU CAN SKIP THIS STEP.
  3. SOME OTHER IDEAS FOR VEGGIES AND FRUITS THAT CAN BE ADDED – CUCUMBER, CARROT, BLACK AND GREEN GRAPES, STRAWBERRIES, RED CABBAGE, ETC.
  4. GRILLING THE PINEAPPLE ADDS A DISTICT FLAVOUR TO THE DISH. TRY IT IF YOU LIKE.
  5. ORANGE JUICE IN THE DRESSING IS ALSO OTIONAL. IF YOU DONT HAVE ORANGES YOU CAN SKIP IT.
  6. DONT STORE YOUR SALAD FOR LONG. THE FRUITS AND VEGGIES WILL BECOME MUSHY.
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17 thoughts on “My ‘Splash of colors’ Salad Recipe

  1. Yum! I took a cooking class in college and the professor always told us to try to eat “colorful” since that would help us pack in as many nutrients as possible. I think this would definitely count!

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