6 Ways Salad

Veggie Salad With Nuts

Servings - 2 - 3

INGREDIENTS
Pumpkin seeds - 2 tablespoons
Sunflower seeds - 1 tablespoon
Sesame seeds - 1/2 tablespoon
Cashews - 1 tablespoon
Almonds - 1 tablespoon
Pistachios - 1 tablespoon
Walnuts - 1 tablespoon
Extra virgin olive oil - 2 tablespoons
Lemon juice - 2 teaspoons
Basil - 1 teaspoon
Celery - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Carrot - 200 grams
Cucumber - 250 grams
Radish - 200 grams
Tomato - 95 grams
Spring onions - 50 grams

PREPARATION
1. Take a pan, add 2 tablespoons pumpkin seeds, 1 tablespoon sunflower seeds, 1/2 tablespoon sesame seeds, 1 tablespoon cashews, 1 tablespoon almonds, 1 tablespoon pistachios, 1 tablespoon walnuts and dry roast for 5 - 7 minutes or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. In a bowl, add 2 tablespoons extra virgin olive oil, 2 teaspoons lemon juice, 1 teaspoon basil, 1 teaspoon celery, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well. Keep aside.
4. Take 200 grams carrot and cut it into small pieces. Transfer this into a bowl.
5. Do the same with cucumber, radish and tomato.
6. Add 50 grams spring onions, roasted seeds and dry fruits, prepared oil and mix it well.
7. Serve.

Indian Cucumber Salad

Servings - 2 - 3

INGREDIENTS
Onions - 100 grams
Cucumber - 300 grams
Tomato - 115 grams
Jalapeno - 1 tablespoon
Coriander - 12 grams
Yogurt - 150 grams
Sour cream - 120 grams
Salt - 1/4 teaspoon

PREPARATION
1. Take 100 grams onions and cut it into small pieces. Transfer this into a bowl.
2. Do the same with cucumber and tomato.
3. Add 1 tablespoon jalapeño, 12 grams coriander, 150 grams yogurt, 120 grams sour cream, 1/4 teaspoon salt and mix it well.
4. Serve.

Ensaladilla Rusa

Servings - 2 - 3

INGREDIENTS
Potatoes - 500 grams
Carrot - 150 grams
Water - 1 litre
Boiled green peas - 50 grams
Tuna - 130 grams
Salt - 1/2 teaspoon
Mayonnaise - 220 grams

PREPARATION
1. In a pot, add 500 grams potatoes, 150 grams carrot, 1 litre water and cover it with lid.
2. Boil for 20 minutes.
3. Remove it from pot and cut it into small pieces.
4. Transfer this into a bowl, add 50 grams boiled green peas, 130 grams tuna, 1/2 teaspoon salt, 220 grams mayonnaise and mix all the ingredients well.
5. Serve.

Kachumber Salad

Servings - 2 - 3

INGREDIENTS
Onions - 100 grams
Cucumber - 300 grams
Tomato - 165 grams
Green chili - 1 1/2 teaspoons
Coriander - 12 grams
Lemon juice - 1 teaspoon
Black pepper powder - 1/4 teaspoon
Red chili - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Salt - 1/2 teaspoon

PREPARATION
1. Take 100 grams onions and cut it into small pieces. Transfer this into a bowl.
2. Take 300 grams cucumber and cut it into small pieces. Transfer this into a bowl.
3. Take 165 grams tomato and cut it into small pieces. Transfer this into a bowl.
4. Add 1 1/2 teaspoons green chili, 12 grams coriander, 1 teaspoon lemon juice, 1/4 teaspoon black pepper powder, 1/4 teaspoon red chili, 1/4 teaspoon cumin powder, 1/4 teaspoon salt and mix all the ingredients well.
5. Serve.

Thai Cashew Quinoa With Ginger Peanut Sauce

Servings - 2 - 3

INGREDIENTS
Water - 225 milliliters
Washed quinoa - 100 grams
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Peanut butter - 80 grams
Honey - 1 tablespoon
Ginger - 2 teaspoons
Soy sauce - 1 tablespoon
Rice vinegar - 1 tablespoon
Sesame oil - 1 teaspoon
Lemon juice - 1 tablespoon
Purple cabbage - 100 grams
Bell pepper - 130 grams
Carrot - 85 grams
Onions - 50 grams
Coriander - 15 grams
Green onions - 50 grams
Cashews - 70 grams

PREPARATION
1. In a deep pan, add 225 milliliters water, 100 grams washed quinoa, 1/2 teaspoon salt, 1/2 teaspoon black pepper and cover and cook for 15 minutes.
2. In a mixing bowl, add 80 grams peanut butter, 1 tablespoon honey and microwave for 30 seconds.
3. Now add, 2 teaspoon ginger, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon lemon juice and mix it well to combine.
4. Then, take 100 grams purple cabbage and cut it into small pieces.
5. Take 130 grams bell pepper and cut it into small pieces.
6. Take 85 grams carrot and grate them.
7. Now, in a mixing bowl, add 50 grams onions, 15 grams coriander,50 grams green onions, 70 grams cashews, cooked washed quinoa, prepared sauce and mix it wel.
8. Serve.

Mediterranean Chickpea Salad

Servings - 2 - 3

INGREDIENTS
White chickpeas - 200 grams
Water - 500 milliliters
Water - 800 milliliters
Olive oil - 2 tablespoons
Red wine vinegar - 2 tablespoons
Garlic - 1/2 teaspoon
Oregano - 1 teaspoon
Salt - 1/2 teaspoon
Cucumber - 250 grams
Cherry tomato - 180 grams
Onions - 75 grams
Crumble feta cheese - 60 grams
Olives - 70 grams

PREPARATION
1. In a bowl, add 200 grams white chickpeas, 500 milliliters water and soak for overnight.
2. Now, in a pressure cooker, add soaked white chickpeas, 800 milliliters water , 1/2 teaspoon salt and cook for 3 - 4 whistles.
3. In a mixing bowl, add 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon garlic, 1 teaspoon oregano, 1/2 teaspoon salt and mix it well.
4. Now take 250 grams cucumber and cut it into small pieces.
5. Take 180 grams cherry tomato and cut it into small pieces.
6. Now, in a mixing bowl, add 75 grams onions, 60 grams crumble feta cheese, 70 grams olives, prepared mixture and mix it well.
7. Serve.