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SALAD RECIPES



SALAD RECIPESSalads hold all the essential nutrients needed for our body and are very good for our general health. Hence any dinner is incomplete without salads. They are delicious to eat, are healthy and are easy to make as well. Salads are used to enhance the main course of the meal. They help to reduce fats and calories in any meal.

Usually vegetables and fruits are combined in raw form to make salads. Indian salads are dry, or curd-based, raw or cooked at times. Usually vegetables like cucumber, carrot, onion, tomatoes and sprouts are used. Here you will find some of the great salad recipes commonly prepared in India.

SALAD (SOUTH INDIAN STYLE) vegetarian-Dish

Ingredients

  • 1 carrot, peeled and julienne
  • 1 cucumber, peeled and diced
  • 1 tomato, diced
  • 1 green chili (chili pepper), minced
  • 1 small bunch of cilantro, coriander leaves minced
  • salt and pepper to taste
  • 2 tablespoons lemon/lime juice

    • For Salad Dressing

  • 2 teaspoons oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon black gram dal
  • 1 red chili (chili pepper), halved
  • 1/2 teaspoon asafetida powder
  • a few curry leaves (optional)
South Indian Salad

Method

  • Add the first 7 ingredients in a bowl and mix thoroughly. Set aside.
    Making the salad dressing:
  • Heat 2 teaspoons oil in a heavy pan or skillet.
  • Add the mustard seeds, black gram dal, halved red chili, asafetida, and a few curry leaves. 
  • When the mustard seeds splutter, add this mixture to the vegetables.
  • Now add the lemon juice, and mix thoroughly.
  • Serve at room temperature.

SALAD (NORTH INDIAN STYLE) vegetarian-Dish

Ingredients

  • 2 to 3 large Tomatoes, diced
  • 2 large Cucumber, peeled and finely diced
  • 1/4th cup Onion, finely diced
  • 1 Green chili, finely chopped
  • A few sprigs of Coriander / Cilantro leaves
  • 1 to 2 teaspoons Sugar
  • 3/4th teaspoon Salt
  • Lime juice to taste
  • 1/2 tsp. cumin seeds that are dry roasted in a skillet and then ground in a mortar
North Indaian Salad

Method

  • Add all the ingredients in a bowl and mix thoroughly. Set aside.
  • Serve at room temperature.

FIERY FRUIT SALAD (NORTH INDIAN STYLE) vegetarian-Dish

In Indian, this nuclear fusion fruit salad is sold from sidewalk stands as a cooling snack on hot days. Serve with milder main dishes to assure survival to dessert.

Ingredients

  • 3 lbs. of mixed fruit in season peeled, de-seeded and cut in 1 cm.
  • cubes (banana and oranges are a must. Apple, pear, nectarine,plums, guava, mango, pitted cherries, pineapple, kiwi, seedlessgrapes.
  • 4 tbsp. fresh lemon juice
  • 2 tsp. cayenne
  • 1 tsp. cumin seeds, roasted and crushed into a powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2  tsp. mint
  • 1 tsp. powdered ginger (optional)
Fiery Fruit Salad

Method

  • Place all fruit in a large serving bowl and mix in lemon juice.
  • Mix all the spices in a separate bowl, pour over the fruit and mix well with your hands.
  • Cover the bowl with plastic wrap and refrigerate until well chilled, at least 1 hour.
  • Makes 6 servings

AUNAS AMBO SASAM (MANGO/PINEAPPLE FRUIT SALAD) vegetarian-Dish

Ingredients

  • 4 cups mixed fruits chopped (pineapple, mango, apple and green or black grapes depending on availability)
  • 4  tablespoons fresh grated coconut
  • 2  dry red chilli(es)
  • 1  teaspoon(s) mustard seeds
  • 2  tablespoon(s) sugar or as per taste
  • salt to taste

    • Note: serves 4

Aunas Ambo Sasam

Method

  • Mix the sugar into the chopped fruits and keep aside.
  • Grind the coconut with the red chilli(es) and a little water.
  • When almost done, add the mustard seeds.
  • Grind for a few more seconds till the mustard seeds are crushed.
  • Add the coconut paste to the fruits with salt and mix well.
  • Serve cold or at room temperature

SPROUTED MOONG DAL SALAD (SOUTH INDIAN STYLE)vegetarian-Dish

Ingredients

      
  • 2  cups sprouted green gram or moong dal
  • 4  tbsp. onions finely chopped
  • 2  cups tomato and cucumber chopped
  • 2  big lettuce leaves sliced fine
  • 2  tbsp. roasted peanuts
  • a dash of lemon and salt to taste
Sprouted Moong dal Salad

Method

  • Mix the sugar into the chopped fruits and keep aside.
  • Grind the coconut with the red chilli(es) and a little water.
  • When almost done, add the mustard seeds.
  • Grind for a few more seconds till the mustard seeds are crushed.
  • Add the coconut paste to the fruits with salt and mix well.
  • Serve cold or at room temperature

SALAD GUJARATI (WEST INDIAN STYLE)vegetarian-Dish

Ingredients

  • 5 carrots, trimmed, peeled, and coarsely grated
  • 1/4 tsp. salt
  • 2 tbsp. vegetable oil
  • 1 tbsp. whole black mustard seeds
  • 2 tsp. lemon juice
  • 1 tablespoon fresh grated coconut or coconut flakes
Salad Gujarati

Method

  • Toss grated carrots with salt.
  • Heat oil over medium flame until very hot, add mustard seeds.
  • When they begin to pop, pour contents of pan-oil and seeds-over carrots.
  • Add lemon juice and toss.
  • Add the grated coconut.
  • Mix thoroughly.
  • Serve at room temperature.