Compilation of Four Salad Recipes: Make Healthy Salads with Radish, Beet, Celery or Chickpeas!
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Radish Leaf & Coconut Salad Recipe
2 chopped green chillies
4-5 tbsp of grated coconut
1-2 tbsp olive oil
1 tbsp mustard seeds
2 cups chopped radish leaves
Take the shallots, chillies and coconut – grind into a paste.
Pour olive oil into a pan, and then add the mustard seeds. Toast lightly.
Add the radish leaves, and mix well. Add salt to taste.
Mix well, and then transfer to a bowl with the coconut paste.
Ensure the paste coats the leaves.
Garnish with grated coconut, feta cheese and bread croutons.
Beetroot & Spinach Salad Recipe:
Chopped Mint Leaves
1 Cup Yogurt
Black Pepper Powder 2 Tsp
Ground Cumin 2 Tsp
2 Big Garlic Cloves
Salt to Taste
1 Cup Spinach
1 Cup Beetroot Wedges
Finely Chopped Mint Leaves
1 Cup Chopped Coriander
Stir the ingredients
Add Yogurt Dressing
Mix it Together
Garnish it with Pinch of Black Sesame Seeds
Spiced Spinach & Chickpeas Salad Recipe:
¼ extra virgin olive oil
2 cloves garlic, minced
2 ounces cans chickpeas (garbanzo beans), rinsed and drained
3 tablespoons lemon juice
2 teaspoons packed brown sugar
2 teaspoons ground cumin
1 ½ teaspoons garam masala
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 5 ounces packages fresh baby spinach
¾ cup dried apricots, cut into thin slices
½ small red onion, thinly sliced
Method Of Preparation
Step 1: In a large skillet heat olive oil over medium heat. Add garlic; cook for 1 minute. Remove skillet from heat. Add garbanzo beans, lemon juice, brown sugar, cumin, garam masala, coriander, cinnamon, and cayenne pepper. Return skillet to heat. Bring mixture just to a simmer. Cover skillet and set aside.
Step 2: In a large bowl combine spinach, apricots, and red onion. Add warm chickpea mixture; toss well to combine.
Step 3: Divide salad among serving plates. Serve immediately.
Cauliflower Leaf & Celery Salad Recipe:
1 cup celery leaves (about 1 ounce), rough-chopped
1 cup cauliflower leaves (about 2 ounces, including tender ribs), thinly sliced
2 cups carrot tops (about 2 ounces), swished in cool water, rough-chopped
2 radishes with attached leaves, bulbs thinly sliced, leaves swished in cool water, rough-chopped
1/4 teaspoon kosher salt
2 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can navy beans, drained and rinsed
Method of Preparation
– In a large bowl, combine the celery leaves, cauliflower leaves, carrot tops, sliced radish bulbs, and chopped radish leaves.
– Add salt and lemon juice and mix
– Add olive oil, and black pepper and mix
– Toss in the beans and serve cold.
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