Healthy Salad with Dressing Options
Salad Ingredients
Fresh Vegetables
Soaked in vinegar
- Cucumber (preferably small, as large cucumbers tend to have bigger seeds and become soggy)
- Carrot, cut into julienne strips (or lightly blanched if not cut julienne)
- Onion - put it in vinegar
- Red cabbage (do not blanch)
No need to Soaked in vinegar
- iceberg Lettuce (avoid lettuce preserved in vinegar)
- Capsicum/Bell pepper (use raw)
Blanch
- Broccoli (lightly blanch; do not overcook)
- French beans (lightly blanch; do not overcook)
- Zucchini (lightly blanch; do not overcook)
- cabbage (lightly blanch; do not overcook)
Healthy Add-ons
- Pumpkin seeds
- Flaxseeds
- Chia seeds
- Walnuts (or other nuts of your choice)
Dressing Option 1 – Classic Moroccan-Style Lemon & Olive Oil Dressing
Ingredients
- Extra virgin olive oil
- Fresh lemon juice
- Garlic paste
The above three ingredients form the base of the classic Moroccan-style dressing.
Add to taste:
- Chilli flakes
- English mustard
- A pinch of sugar
- Salt
- Chopped black olives
Dressing Option 2 – Yogurt Dressing
Ingredients
- Plain curd (Greek yogurt or regular yogurt)
- Fresh lemon juice
- Salt
- A pinch of sugar
- Fresh coriander leaves, finely chopped
- Pomegranate seeds
- Chopped black olives
- Chilli flakes
Mix well until smooth and creamy.
Dressing Option 3 – Simple Balsamic Dressing
- Balsamic vinegar
- (Optional) A little extra virgin olive oil
- Salt and freshly ground black pepper to taste
This is a light and tangy dressing that pairs well with the salad.
Serving Tips
- Wash and dry all vegetables thoroughly.
- Lightly blanch only the broccoli, beans, zucchini, and (if desired) carrots. They should remain crisp and retain their bright colour.
- Toss all the vegetables together.
- Sprinkle the seeds and walnuts on top just before serving.
- Add your preferred dressing and mix gently.
- Serve immediately for the best texture and freshness.
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