Fresh Potpourri Salad
Here’s an interesting combo of veggies that’s healthy and can get the tastebuds going too.
 
Fresh Potpourri Salad
 

Fresh Potpourri Salad

Here’s an interesting combo of veggies that’s healthy and can get the tastebuds going too.

Prep time: 25 min
Cook time: 5 min
Total time: 30 min

Ingredients

For the Salad:

Broccoli head : 1
Cucumber : 1
Yellow Capsicum : 1
Tomatoes : 2
Small Iceberg lettuce : 1/2

For the Dressing:

Red Capsicum : 1
Cashews : 50g
Juice of 1 Lemon
Ginger : 1 cm piece
Olive oil : 2 Tbsps
Cumin (jeera) powder : 1/2 tsp
Black Pepper (freshly ground) to taste
Salt to taste
fresh Coriander leaves (chopped; for garnish) : 6-8 Sprigs

Method

List

  • For the dressing, chargrill the red capsicum and remove from fire/oven when the skin is burned. Removed the charred skin, deseed the capsicum and cut it into pieces. Keep aside.
  • Break the broccoli into florets. Blanch them in lightly salted water for about 3¬-4 minutes until they turn bright green. Drain and rinse the broccoli in cold water to prevent it from cooking further. Cut it into smaller pieces.
  • Peel the cucumber. Chop into ½ inch squares.
  • Cut the capsicum and tomatoes into ½ inch squares.
  • Chop or tear the Iceberg lettuce into bite-sized pieces.
  • Put the cucumber, tomato, capsicum, broccoli, and lettuce in a deep bowl.
  • Now for the dressing, mix the chargrilled red capsicum pieces, cashews, lemon juice, olive oil, salt, and pepper in a blender to a smooth consistency. If necessary, add a little water achieve the right consistency.
  • Add the dressing to the salad and toss carefully. Serve garnished with fresh coriander.
  • Tip: Sprinkle roasted cashew pieces on the salad before serving for a nutty flavor.

Editor’s Note: A version of this article was originally published in Isha Forest Flower April 2015. Download as PDF on a “name your price, no minimum” basis or subscribe to the print version.

 
 
 
 
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