2 ways salad | Veggie Salad With Nuts | Indian Cucumber Salad



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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.

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