Chopped Thai Salad
Servings - 2 - 3
INGREDIENTS
Peanut butter - 120 grams
Lemon juice - 1 tablespoon
Soy sauce - 1 tablespoon
Garlic - 1 tablespoon
Sesame oil - 1 tablespoon
Honey - 1 tablespoon
Sriracha chili sauce - 30 grams
Purple cabbage - 300 grams
Bell pepper - 300 grams
Cucumber - 140 grams
Carrots - 140 grams
Peanuts - 100 grams
Coriander - 1 tablespoon
Salt - 1 teaspoon
Black pepper - 1 teaspoon
PREPARATION
1. In a mixing bowl, add 120 grams peanut butter, 1 tablespoon lemon juice, 1 tablespoon soy sauce, 1 tablespoon garlic, 1 tablespoon sesame oil, 1 tablespoon honey, 30 grams sriracha chili sauce and mix it well.
2. In a another mixing bowl, add 300 grams purple cabbage, 300 grams bell pepper, 140 grams cucumber, 140 grams carrots, 100 grams peanuts, prepared dressing, 1 tablespoon coriander, 1 teaspoon salt, 1 teaspoon black pepper and mix all the ingredients well.
3. Serve.
Quinoa Apple Salad With Lemon Vinaigrette
Servings - 2 - 3
INGREDIENTS
Extra virgin olive oil - 40 milliliters
Lemon juice - 1 tablespoon
Garlic - 1 tablespoon
Honey - 1 tablespoon
Balsamic vinegar - 1 tablespoon
Salt - 1 tablespoon
Black pepper - 1 teaspoon
Lettuce - 300 grams
Cooked quinoa - 400 grams
Green apple - 250 grams
Pomegranate - 200 grams
Goat cheese - 200 grams
PREPARATION
1. In a bowl, add 40 milliliters extra virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon garlic, 1 tablespoon honey, 1 tablespoon vinegar, 1 tablespoon salt, 1 teaspoon black pepper and mix it well.
2. In a mixing bowl, add 300 grams lettuce, 400 grams cooked quinoa, 250 grams green apple, 200 grams pomegranate, 200 grams goat cheese, prepared mixture and mix all the ingredients well.
3. Serve.
Paneer Tikka Salad
Servings - 2 - 3
INGREDIENTS
Yogurt - 115 grams
Red chili - 1 teaspoon
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Black salt - 1/2 teaspoon
Salt - 1/2 teaspoon
Ginger garlic paste - 1 tablespoon
Oil - 1 teaspoon
Coriander - 1 tablespoon
Paneer - 300 grams
Brown bread slices
Oil - 1 teaspoon
Yogurt - 175 grams
Mint - 17 grams
Lemon zest - 1/2 teaspoon
Lemon juice - 1 teaspoon
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Honey - 1 teaspoon
Vinegar - 1 teaspoon
Romaine lettuce - 85 grams
Lettuce - 240 grams
Onions - 85 grams
Cucumber - 90 grams
Bell pepper - 90 grams
Oil - 1 teaspoon
PREPARATION
1. In a mixing bowl, add 115 grams yogurt, 1 teaspoon red chili, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon dry mango powder, 1/2 teaspoon black salt, 1/2 teaspoon salt, 1 tablespoon ginger garlic paste, 1 teaspoon oil, 1 tablespoon coriander and mix it well.
2. Add 300 grams paneer and mix it well.
3. Marinate for 15 - 20 minutes.
4. Take 2 brown bread slice and cut it into small pieces.
5. Heat 1 teaspoon oil in a pan, add the bread pieces and cook for about 3 - 5 minutes on medium heat.
6. Remove it from heat and keep aside.
7. Heat some oil in a grill pan, add the marinated paneer in it.
8. Cook till it turns golden brown in color from all sides.
9. Remove it from heat and place it on a board.
10. Cut it into pieces and keep aside.
11. In a bowl, add 175 grams yogurt, 17 grams mint and blend it into a smooth puree.
12. Transfer this puree into a mixing bowl, add 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon honey, 1 teaspoon vinegar and mix it well.
13. Add 85 grams romaine lettuce, 240 grams lettuce, 85 grams onions, 90 grams cucumber, 90 grams bell pepper and mix it well.
14. Add 1 teaspoon oil and mix it again.
15. Transfer the salad into a serving dish.
16. Add the toasted bread pieces and cooked paneer on it.
17. Serve.
