Cherry Tomato Salad

Tomato - 2 cups home grown cherry tomatoes, halved
Cucumber - 1, (preferably home grown or from the farmers market), chopped
Jalapeno / Green Chili - 1, deseeded and finely chopped
Red Onion - 1/2 cup, finely chopped
Cilantro - a handful, chopped
Lemon Juice - juice of 1 lemon
Pink Salt - a sprinkle



Mix all the above together and keep in the refrigerator for at least half an hour before serving.

Sprouted Green Mung Salad

Sprouted Mung Beans - 1 cup
Olive Oil - 1 tsp
Turmeric - a pinch
Red Onion - 2 tbsp., chopped
Green Chili - 1, finely chopped
Lemon juice - 1 tbsp.
Pink Salt
Cilantro - a few sprigs, chopped


Heat a skillet. Add the olive oil and the sprouts. Sprinkle some turmeric and cook the sprouts for a few minutes till they are slightly done but still crisp.


Remove and add chopped onion green chili, cilantro, lemon juice and salt. Mix well and serve.

Tomato Bell Pepper Salad

Tomato - 1 or a handful of cherry tomatoes (preferably heirloom variety or homegrown), chopped
Green Bell Pepper - 1, finely chopped (preferably from farmers market or homegrown)
Red Onion - 1/2 cup, finely chopped
Cucumber - 1, chopped
Cilantro - a handful, chopped
Green Chili - 1, deseeded and finely chopped
Lemon Juice - 1 tbsp
Pink Himalayan Salt - 1/4 tsp

Mix all the above together and keep in the refrigerator for at least half an hour before serving.

Mung Beans Chaat

 

Green Mung Beans - 1 cup (cooked with water till done but not too soft)
Cucumber - 1 small, chopped
Red Onion - 1/2 cup, chopped
Green Chili - 1, finely chopped
Tomato - 1 small, chopped
Boiled Potato - 1 small, chopped (optional)
Cilantro - a handful, chopped
Roasted Unsalted Peanuts - 1/2 cup
Lemon Juice - of 1 whole lemon
Rock Salt - to taste
Aamchur powder / Dry mango powder - 1 tsp (optional)
Tamarind Date Chutney - 2 tbsp.
Sev / Crispy gramflour noodles  - 2 tbsp

Mix all the above ingredients together, drizzle some more chutney on top and serve immediately.

Sprouted Green Mung Beans Chaat

Sprouted Green Mung - 1 cup (sprouted from half cup raw green mung beans)
Cucumber - 1 small, chopped
Red Onion - 1/2 cup, chopped
Green Chili - 1, finely chopped
Tomato - 1 small, chopped
Boiled Potato - 1 small, chopped (optional)
Cilantro - a handful, chopped
Roasted Unsalted Peanuts - 1/2 cup
Lemon Juice - of 1 whole lemon
Rock Salt - to taste
Aamchur powder / Dry mango powder - 1 tsp (optional)
Tamarind Date Chutney - 2 tbsp

Mix all the above ingredients together, drizzle some more chutney on top and serve immediately.

Tangy Egg Salad / Egg Chaat

Hard Boiled Eggs - 2, chopped
Boiled Red Potato - 1 small, chopped
Cucumber - 1/2 cup, chopped
Red Onion - 1/2 cup, chopped
Tomato - 1, chopped (optional)
Jalapeno - 1/2, seeded and finely chopped
Cilantro - a handful, chopped
Roasted Unsalted Peanuts - a handful
Black Salt - 2 pinches
Homemade Sweet and Sour Tamarind Chutney - 2 tbsp

Mix everything together gently, let it sit for a few minutes and serve as a salad.

Kala Chana Chaat / Black Chickpeas Spicy Salad

Kala Chana / Black Chickpeas - 1 cup, boiled till soft
Cucumber - 1/2 cup, finely chopped
Red Onion - 1/2 cup, finely chopped
Boiled Potato - 1/2 cup, chopped (optional)
Tomato - 1/2 cup, chopped
Green Chili - 2, finely chopped
Cilantro - a handful, chopped
Mint - a few leaves, chopped
Lemon Juice - 2 tsp
Black Salt
Chaat Masala / Aamchur / Dried Mango Powder - 1 tsp
Tamarind Chutney - 2 tbsp
Roasted Peanuts - a handul
Shev / Gramflour Noodles - 1/2 cup

Mix cooked kala chana, cucumber, onion, tomato, potato (if using), green chili, cilantro, mint, black salt, lemon juice, chaat masala together.

Add tamarind chutney on top, sprinkle roasted peanuts and shev and serve immediately.

Simple Summer Salad

If I could remember one salad from my childhood days, it would be this simple salad. This was a staple at our home during the summer days and is crunchy and refreshing.

Cucumber - 1, traditional small sized (preferably from the farmers market), chopped
Tomato - 1 small (preferably heirloom variety), chopped
Red Onion - 1/2 cup, finely chopped
Cilantro - a handful, chopped
Lemon Juice - 1 tbsp
Salt

Mix all the above together and keep in the refrigerator for atleast half an hour before serving.

Sending this recipe to the following event hosted by http://www.simplysensationalfood.com/2012/07/lets-make-salads-event.html

 

Beetroot Raita

Greek Yogurt - 1 cup
Rock Salt
Raw Sugar - 1 tsp
Roasted Cumin Powder - 1 tsp
Cayenne Pepper - 1/4 tsp

Beetroot - 1 (very small beetroot)
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 5
Dried Red Chili -2
Salt

Mix yogurt, rock salt, sugar, cumin powder, cayenne pepper together and whisk well. Keep aside.

Peel the beetroot and grate coarsely using a hand held grater.

Heat oil in a skillet. Add the mustard seeds. Once they begin to pop, add the dried red chili and curry leaves.

Add the grated beetroot, a little salt and saute for around five minutes till the beetroot is cooked but still crunchy. Remove and cool slightly.

Add the sauteed beetroot to the yogurt mixture. Set aside for at least half an hour before serving.

Curried Quinoa Salad with Roasted Cauliflower

Quinoa - 1/2 cup
Homemade Vegetable Stock / Water - 1 cup
Turmeric - a pinch
Coriander Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Salt
Red Chili Powder - 1/4 tsp

For roasting cauliflower :
Cauliflower - 1 small, cut into 1small 1 inch florets
Turmeric - 1/4 tsp
Salt
Olive Oil - 1 tbsp

Red Kidney Beans - 1/2 cup, cooked (if using canned beans, drain and wash well with water)
Cucumber - 1/2 cup, chopped
Parsley / Cilantro - a couple of sprigs, chopped
Roasted Cashew nuts - a handful
Dried Cranberries / Raisins - a handful

For dressing :
Olive Oil - 1 tbsp
Plain Greek Yogurt - 1/4 cup
Lemon Juice - 1 tbsp
Lemon Zest - of half a lemon
Salt
Pepper

Place the quinoa in a strainer and wash well under running water for 2 minutes. Place the quinoa along with vegetable stock in a pan and add turmeric, coriander powder, cumin powder, red chili powder and salt. Bring it to boil. Then simmer and cook till all the liquid is absorbed and the quinoa looks transparent. Keep aside.

Preheat oven to 400F. Place the cauliflower florets on a aluminium foil lined baking tray. Sprinkle salt and turmeric on top. Drizzle olive oil and bake for 30 minutes till the florets are cooked and slightly brown and caramelised.

In a serving bowl, place the quinoa, roasted cauliflower, red kidney beans, chopped cucumber, parsley, cashew nuts, cranberries and mix together.

Whisk the yogurt and olive oil together. Then make a simple dressing by mixing it with lemon juice, lemon zest, salt and pepper. Pour the dressing over the top of the salad and serve.

Sending this event to Cooks Joy Healthy Vegetarian Side Dishes  started by Priya at Priya's Easy and Tasty Recipes

Tomato Pora / Fire Roasted Tomato Salsa

On the Vine Tomato - 2, big and ripe

Red Onion - 1/2 cup, finely chopped
Cilantro - a handful, chopped
Garlic - 1 clove, minced
Jalapeno - 1, finely chopped
Salt
Sugar - 1/2 tsp (optional)

Wash the tomato and dry it completely. Roast the tomato over a open flame turning frequently so that all sides are roasted. I usually place it on a wire rack and place the rack over the gas flame and rotate the tomato using a tong. The skin will be completely charred when it is done. Alternatively, the tomato can be broiled in an oven.

Cool down the tomato and peel the blackened skin. Mash the tomato with a fork.


Add chopped onion, cilantro, minced garlic, salt and mix well. Serve as a salad with steamed rice or serve with corn ships.

Red Kidney Beans Salsa

Dried Red Kidney Beans - 1 cup
Water - 2 cups
Red Onion - 1/2 cup, finely chopped
Cucumber - 1/2 cup, finely chopped
Jalapeno - 1, finely chopped
Cilantro - a handful, chopped
Tomato - 1, chopped
Lemon Juice - 2 tbsp
Olive Oil - 1/2 tbsp
Salt
Pepper

Soak the kidney beans in plenty of water ovenight. Drain, add 2 cups of fresh water, a little salt and cook in the pressure cooker for 7 whistles after full pressure is reached. Remove and drain any liquid.

Mix chopped onion, tomato, cucumber, jalapeno, cilantro together. Add the cooked beans. Make a simple vinaigrette of lemon juice, salt and olive oil. Drizzle it over the salsa. Sprinkle some fresh black pepper on top and serve.

Quinoa Tabbouleh

Adapted from http://www.eatingrules.com/2011/10/how-to-make-fluffy-quinoa/

Quinoa - 3/4 cup
Water / Homemade Vegetable Stock - 1 cup
Olive Oil - 1 tbsp
Lemon Juice - 1 tbsp
Salt
Pepper
Red Onion - 1/4 cup, chopped
Tomato - 1 small, chopped
Cucumber - 1/2, chopped
Parsley / Cilantro - a handful, chopped

Place the quinoa in a strainer and wash well under running water. Leave in the strainer for sometime so that all the water drains out.

Dry roast the quinoa in a pan on low flame for 5 minutes till it begins to smell nutty.

take a cup of water in a saucepan and bring it to boil. Add the quinoa, reduce the heat to medium low, cover the pan(but leave a little opening for the steam to escape) and simmer till all the liquid is absorbed. Cool down a little and fluff with fork and keep aside.

Mix olive lemon juice, salt, pepper and olive oil to make a simple vinaigrette.

Mix cucumber, red onion, tomato, cilantro together. Add the cooked quinoa. Pour the vinaigrette on top and mix well. Serve as a salad.

Lettuce Salad with POM Vinaigrette

Lettuce - 1 head, tear into bite sized pieces
Red Onion - 1/2 cup, cut into thin slices
Avocado - 1, chopped
Raisins - a handful
Toasted Walnuts - a handful
Pomegranate juice - 1 tbsp
Lemon Juice - 1 tsp
Olive Oil - 1 tbsp
Salt
Pepper

Take lettuce, red onion, avocado, raisins, walnuts in a bowl.

Make a vinaigrette of pomegranate juice, lemon, salt, pepper, olive oil.

Pour the vinaigrette over the salad. Gently toss and serve.

Crunchy Jicama Salad

I used a new vegetable today, Jicama. Jicama is a root vegetable widely grown in Mexico and Central America. I was surprised to find it in our local Whole Foods. It reminded me of a seeing similar looking fruit called "Shankhalu" used in my grandma's house in Kolkata during  pujas long time ago. It has a creamy white flesh and a very clean, crisp , neutral flavor. It is slightly sweet, moist and starchy in taste and the texture is like a crunchy pear or water chestnut.

Jicama  - 1, peeled and julienned
English Cucumber - 1/2, peeled and julienned
Red Onion - 1/4, thinly sliced
Tangerines - 4, cut into thin segments
Chickpeas - 1 cup, cooked
Cilantro - a handful, chopped
Roasted Peanuts - a handful, (optional)
Lemon Juice - 1/2 lemon
Olive Oil - 1 tbsp
Salt - a pinch
Fresh Ground Black pepper / Red Chili Powder - 1/4 tsp
Aged Balsamic Vinegar - 2 tsp

Mix jicama, cucumber, red onion, tangerines, chickpeas, cilantro, peanuts (if using) together.

Mix lemon juice, olive oil, salt, pepper, sugar, balsamic vinegar together to make a vinaigrette and pour it over the salad. Set aside for 15 minutes and then serve.

French Lentil Salad

 

French Green Lentils were originally grown in the volcanic soils of Puy in France, but now they're also grown in North America and Italy. These peppery lentils are one of the best and most delicate lentils available. They're especially good in salads since they remain firm after cooking and have a rich flavor. 

French Lentil / lentilles du Puy - 1 cup
Water - 3 cups
English Cucumber - 1/2, finely chopped
Red Onion - 1/2, finely chopped
Tomato - 1, chopped
Jalapeno - 1, finely chopped
Cilantro - a handful, chopped
Salt
Pepper
Lemon Juice - 1 small lemon
Olive Oil - 1 tbsp

Make a simple lemon vinaigrette by adding salt, pepper and olive oil to the lemon juice and mix it well with a fork. Keep aside.

Put the french lentils in a sauce pan and add 3 cups of water. Bring it to boil and simmer for around 20 minutes till the lentils are cooked but retain their texture and are not mushy. Remove and cool.

Mix cucumber, tomato, red onion, jalapeno, cilantro together and add the cooked lentils.

Pour the vinaigrette on top and mix well. Let is sit for at least 10 minutes before serving so that all the flavors mix together.

This post is my entry to My Legume love Affair hosted by Preeti of Relishing Recipes and started by Susan of the Well Seasoned Cook

Sweet Corn Salsa

Fresh Sweet Corn kernels - 1 cup
Dried Black Beans - 1 cup
Roasted Cumin Powder - 1/2 tsp
English Cucumber - 1/2 cup, chopped
Red Onion - 1/4 cup, chopped
Tomatillo - 1/2, finely chopped (optional)
Roma Tomato - 1, chopped
Jalapeno - 1, finely chopped
Cilantro - a handful, chopped
Lemon Juice - 1/2 lemon
Salt
Pepper

Soak the black beans overnight in plenty of water.

Drain and rinse well. Put the beans in a sauce pan and add 3 cups of water.

Add some salt and roasted cumin powder. Bring it to boil. Simmer and cook till the liquid has evaporated and the beans is cooked and soft. Drain any remaining liquid and keep aside.

Heat a cast iron skillet on medium high heat and add the sweet corn kernels. Cook tossing frequently till the kernels start getting brown specks. Remove and keep aside to cool down.

Add corn kernels, cooked beans, chopped cucumber, red onion, tomato, jalapeno, cilantro, lemon juice, salt and pepper. Mix everything well and leave for an hour. Serve as a salad or with corn chips as an appetizer.

Koshimbir

Greek Yoghurt - 1 cup
English Cucumber - 1/2, grated
Tomato - 1, chopped
Red Onion - 1/4, finely chopped
Cilantro - a handful, chopped
Green Chilli - 2, finely chopped
Roasted peanuts - a handful, coarsely crushed
Rock Salt - a pinch
Sugar - 1 tsp

Beat the yoghurt well and mix the rest of the ingredients. Serve chilled or at room temperature.

Baby Spinach Salad

Organic Baby Spinach - 2 cups, washed and dried
Red Onion - a few thick wedges
Tomato - 1, cut in wedges
Slivered Almonds - 1 tbsp
Raisins / Dried Cranberries - 1 tbsp
Pitted Kalamata Olives - a few, chopped
Honey Mustard - 1/2 tbsp
Olive Oil - 1/2 tbsp

In a bowl mix together everything except the spinach leaves. Toss with spinach just before serving.

Simple Baby Lettuce Salad

Mixed Baby Lettuce Leaves - 2 cups
Toasted Walnuts - 10
Dried Cranberries - 1 tbsp
Hard Boiled egg - 1, (optional), chopped

For Dressing:
Balsamic Vinegar - 1/2 tbsp
Honey Mustard - 1/2 tbsp
Olive Oil - 1/2 tbsp

In a small bowl, mix vinegar and mustard and whisk in olive oil. Pour over the lettuce leaves (and boiled eggs, if using). Sprinkle walnut and dried cranberries on top. Mix well and serve.