Watermelon Corn Salad
Servings - 2 - 3
INGREDIENTS
Water - 300 milliliters
Sweet corns - 300 grams
Watermelon - 700 grams
Mint - 5 grams
Coriander - 5 grams
Pickled jalapeno - 2 tablespoons
Honey - 1 tablespoon
Lemon juice - 15 milliliters
Olive oil - 15 milliliters
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Coriander - for garnihsing
PREPARATION
1. Take a pan, add 300 milliliters water, 300 grams sweet corns and stir well.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Remove it form heat and drain the sweet corns.
5. Keep aside.
6. Take a watermelon and cut it into half.
7. Take out a scoop from it and transfer this into into a bowl.
8. Repeat this process.
9. Refrigerate for 20 - 25 minutes.
10. In a blender, add 5 grams mint, 5 grams coriander, 2 tablespoons pickled jalapeños, 1 tablespoon honey, 15 milliliters lemon juice, 15 milliliters olive oil and blend it into a smooth paste.
11. In a mixing bowl, add boiled sweet corns, 700 grams watermelon, 1 teaspoon salt, 1/2 teaspoon black pepper, blended paste and mix all the ingredients well.
12. Garnish with coriander.
13. Serve.
Apple Banana & Date Salad
Servings - 2 - 3
INGREDIENTS
Pineapple juice - 80 milliliters
Lemon juice - 15 milliliters
Salt - 1/2 teaspoon
Sugar - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Lemon zest - 1/4 teaspoon
Red apples - 370 grams
Green apples - 370 grams
Dates - 330 grams
Bananas - 370 grams
PREPARATION
1. In a bowl, add 80 milliliters pineapple juice, 15 milliliters lemon juice, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon black pepper, 1/4 teaspoon lemon zest and mix it well.
2. In a mixing bowl, add 370 grams red apples, 370 grams green apples, 330 grams dates, 370 grams bananas, prepared dressing and mix all the ingredients well. Serve.
