Blossom Lettuce Salad

 Blossom Lettuce Salad 

This Crispy Lettuce Salad Recipe is the ultimate. It has it all! 

Scrumptious, healthy and ready in a jiffy. 

You barely need 10 minutes if all your prep and ingredients are ready.

The dressing is unique and trust me, you gonna really enjoy preparing and relishing this blossom Lettuce Salad. 

Not only is it a pretty looking salad but the salad can be paired with any food and drink. Pretty enough to be served to your guests for a dinner party or surprise  your family with this extra delicious treat. 

So effortless to make, this salad is not boring or bland.  Get set to note down the easy recipe and  make it for your family.  

Ingredients

1 head Lettuce leaves. 

1/2 cup corn

1/2 cup pomegranate 

1 chopped small cucumber 

1 chopped small Red/Yellow bellpepper

1 chopped tomato

Handful of raisins

Mint leaves for Garnish 

For the  dressing

20 Soaked  Cashew

Juice of 1 lemon

1/2 tsp Mustard seeds

Salt/Pepper to taste

½ tsp Jaggery powder

2 to 3 tbsp water to make paste

PREPARATION

Soak  the 20 cashews in water for 6 to 8 hours.

METHOD

1. For the mayonnaise dressing. Put  all the mayonnaise ingredients in a blender with water to blend unto a smooth paste. 

2. Keep it in the refrigerator to Chill for a few minutes.  

Mixing the Salad

Place at the salad base ingredients in a big bowl. Now pour the chilled marinade over the salad. Mix and toss it with a light hand. Top it with some pomegranate seeds and garnish with mint leaves. Serve it immediately.  

Enjoy this crunchy bowl of Blossom Lettuce Salad. 

Let me know how you liked my easy recipe. This recipe can also be classified as a Satvic Food recipe. 

Q - Easy Quinoa Vegetable Salad

Easy Quinoa Vegetable Salad

Are you guys tired of makIng meals yet? The regular dal, chawal, sabzi, roti then it's time to try something different.
So I made this really quick and easy Greek Quinoa Vegetable Salad.

INGREDIENTS

1 cup quinoa uncooked (I used tricolour quinoa)
2 cups water
1 red onion small
2 celery stalks
1 yellow bell pepper
1 cup cherry tomatoes
1/2 cup parsley
1/2 cup rocket leaves
1 cup cooked chickpeas
1/4 cup pomogranete

For the Dressing

1 tbsp olive oil
2 tbsp lemon juice
1 clove garlic finely chopped
pinch sea salt
pinch pepper

METHOD

1. First, we need to cook the Quinoa in a saucepan. Combine quinoa and water and bring to a boil, then reduce to simmer and cook quinoa for 10 to 12 minutes.

2.  Fluff it with a spatula and cover with a lid to rest.
3. Now chop the cherry tomatoes, onion, celery, and bell pepper into small chunks.

4. Also finely chop parsley and dill. Drain and rinse chickpeas.

5.  Take a  large mixing bowl combine quinoa with all the vegetables, herbs, chickpeas and rocket leaves.

6.  Prepare the vinaigrette in a small mixing bowl with olive oil, lemon juice, chopped garlic, sea salt, and pepper.

7. Whisk it all together.  Pour lemon vinaigrette over quinoa salad and garnish with pomegranate and serve.

Homemade Watermelon and Feta Cheese Salad Recipe

This Homemade Watermelon and Feta Cheese Salad Recipe is super easy friends. 

It may not look like the perfectly dainty Hotel styled salad however this Homestyle Simple yet Refreshing salad is delicious.
Watermelon and feta salad with some arugula ( Rocket leaves)
party!

A watermelon feta salad with fresh lime and mint dressing, with Rocket leaves. A light and delicious summer salad, with added croutons, would make a complete meal by itself. Perfect for an alfresco lunch or dinner.
It’s safe to say that I am not a natural-born salad eater. My tendency has always been to carb-loaded meals, Rotis or rice with every meal.

If you want to make something light and low calorie for dinner then this recipe is for you
All you need to do is deseed and cut your watermelon into small cubes. Add feta cheese, mix in some arugula leaves with a dressing and you are done.

 The juicy watermelon, with peppery rocket, delicate leaves, and salty feta are a winning combo.
Simple to construct and colorfully satisfying on the palate!!

Note the ingredients you will need for this Homemade Watermelon and Feta Cheese Salad Recipe 

Ingredients

Half a Watermelon
1 cup grated or cubed Feta Cheese
1 bunch of Arugula (Rocket) leaves
Juice of half lime
1 tbsp Virgin Olive oil
1/2 tsp pepper
Salt to taste
15 mint leaves

Method

1. Cut the watermelon into small cubes. Deseed and keep aside

2. Wash and roughly the arugula leaves

3. Crumble the feta cheese, or for a better presentation, you can even chop it up into tiny cubes. I used Dlecta Foods- Feta Cheese for this recipe.

4. Take a  bowl, mix the olive oil with the salt and pepper, add the lemon juice and mix it well.

5. In another bowl add the watermelon, feta cheese, and arugula leaves. Top it with the marinate. Miz it gently with a wooden spoon.

6. Add in the chopped mint leaves.

Here is my Youtube video of the same Recipe

Note 

The Feta Cheese can be salty so add salt accordingly.
You can even add a dash of Honey for a sweetish taste.
Add Croutons to make a wholesome meal by itself
Try garnishing with crumbled walnuts as an option.

Moong Sprout Salad with Pomegranate Recipe

Moong Sprout Salad with Pomegranate Recipe

When was the last time you had a healthy Sprout salad?
Many find it too boring to make or eat. However, I love to munch on homemade sprouts. Guess, I know its nutritional value while also being used to its acquired taste.

What can be better than an early dinner with a  wholesome Healthy Sprout salad, packed with all kinds of health, the abundance of flavor, and crunchy textures?

The recipe I am about to share is super easy to make, loaded with vegetables and fruits. So check this salad recipe, it will leave you satisfied and full.

Ingredients

250 gms sprouts ( 2 cups ))

1/2 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup pomegranate
1 tsp lime juice
1 chopped green chilly
1/2 tsp sugar
Salt to taste
Coriander leaves for garnish

Optional
I boiled potatoes
1/2 cup chopped raw mango
1/2 cup chopped apple

Method

For the sprouts

You need to soak the green whole moong overnight. They will swell by soaking water and sprout.
Now drain out the water and keep it in a vessel with a lid on the top. Alternatively, you can tie it in a cloth and let it rest for 4 to 8 hours further.
The moong with germinate and swell more. You will see a root growing out of the seed. Now it is ready to be used for the salad.

For the Salad preparation

1. Parboil the moong in half liters of water with a pinch of salt. Salt is added so the sprouts don't lose the bright green color.

2. Drain the water, cool and keep aside.

3. Finely chop up the tomato. Make sure to scoop out inside seeds and discard.

4. Take a mixing bowl, add the sprouts and other chopped vegetables, green chili and pomegranate.

5. Also add the lime juice, salt, and sugar.

6. Garnish with chopped coriander leaves.

6. Refrigerate for half an hour and serve it a little chilled to enjoy it better.

Note

I have not added onions as it starts to smell. But you can add if you wish.
Add a dash of pepper in the winters.

Variations

This preparation can be made with chopped pineapple and mayonnaise. And filled in canapes. It makes a lovely kitty party/evening snack.

Add boiled potatoes and imli chutney to the same salad mix and top with the readymade sev. This is a lip-smacking snack. 

Same salad mix can be added to whipped curd. This makes delicious raita.

Try experimenting in the kitchen especially with sprouts. Sprouted seeds like moong and making are excellent sources of fiber and antioxidants. The fact is, a sprouted seed contains far more vitamins and nutrients than the dry grain variety.

Quinoa and shrimp salad

Hello food lover my name is Neha Singh and I am owner of Healthy Shrimp Recipes Blog today I am here to guest posting and make Quinoa and shrimp salad for you and Many thanks to the Owner of this beautiful blog Anahita Irani Mam to give me chance to posting shrimp recipe as a guest blogger

So let's start to make delicious Quinoa and shrimp salad  

Delicious, useful and simple salad recipe with shrimps and Quinoa in front of you! Try it yourself; you will like the taste, the look and the ease of preparation. Guests will appreciate the new taste!

Quinoa is a very tasty, but light cereal, which is very often combined with seafood. Especially shrimps with quinoa - delicious and tasty salad. I recommend the recipe!    

     

Quinoa and shrimp salad reminds of summer and because it is light and very fragrant; leaves give it a special mood. Even gourmets will find the combination of foods appropriate

Preparation of Quinoa and shrimp salad

To prepare a salad with quinoa and shrimps, you can take both white and red cereals. By the way, it looks very impressive if you mix two types of quinoa.

My shrimps were freshly frozen, but not boiled, so I fried them. You can sprinkle the finished salad with lemon juice.

Ingredients Quinoa and shrimp salad

• Quinoa - 2 Glasses
• Water - 3 Glasses
• Baby spinach - 400 grams
• Feta Cheese - 250 Grams
• Salt, pepper
• Olive oil - 2 spoons
• Garlic - 2
• Shrimp - 450 Grams 

How to Make Quinoa and shrimp salad

Step 1 - Quinoa, rinse fills with water and put to boil, after boiling reduce the heat and cook for another 15 minutes. Then allow the quinoa to cool. Rinse the leaves of spinach; connect them with the cooled quinoa.

Step 2 - Cut into cubes, add to quinoa and spinach Salt and pepper to taste.

Step 3 - Heat the olive oil; add the chopped garlic and paprika. Fry until the garlic gives flavor (minutes 5). Then put the shrimp, fry them for 1-2 minutes on each side (until golden brown).

Step 4 - Put quinoa with feta and greens in a salad bowl, and place shrimps on top, you can mix gently Salad with quinoa and shrimps ready.

Here you testy and healthy shrimp recipes salad is ready enjoy your food with friend and family if you have any drought and suggestion please share your thought in comment box

Thanks. Enjoy your meal!

Easy Avocado Smoothie / Salad Recipe

Hello friends,

Avocados have not really been a very likeable fruit even though it is now easily available in the Indian markets.You need to develop a taste for it or really make an interesting recipe to relish avocados. Just the other day when I visited my local Hill Road bazaar, my fruit vendor offered me one kg for just INR 400/. I totally jumped for the deal and got home a kilo of avocados.

The first night I just chopped one up and put some chaat masala on it to relish it further. The avocado is a powerhouse of nutrition. It’s packed full of healthy fats, fiber, and vitamins. It makes an excellent add-on to any type meal, and it’s the perfect way to round out snacks so they’re extra satisfying. The easiest avocado snack that can be made is guacamole dip thats a super hit at the party scenes.

However I tried two dishes - one sweet and the other  savoury. A healthy smoothie and an avocado salad. Check out both the easy ten minute recipes below.

1. Avocado Smoothie

This recipe needs 5 ingredients and 5 minutes to prepare.

 Ingredients


1 ripe avocado
Handful of almonds
1 cup skimmed milk
1 ripe banana
3-4 Spinach leaves
Ice cubes

Method

1. Peel and roughly chop up the avocado and banana.
2. Wash the spinach leaves.
3. In a blender along with 4-5 ice cubes add milk and all the ingredients and give it a good mixing for 2-3 minutes.
4. You can powder the almonds before hand to make the texture even smoother.
5. Serve it chilled.

Option - Add a scoop of protien powder to make it an after workout booster.

2.  Avocado Salad

Ingredients

1 ripe avocado
1 onion
1 tomato
1 green chilly
Salt and pepper to taste
Juice of half lime
Coriander leaves.

Method

1. Finely chop all the veggies and avocado.
2. In a mixing bowl mix the vegetables with salt, pepper and lime.
3. Cover with cling film and let it chill for half hour before serving.
4. Enjoy it guilt free with a chilled Gazpacho soup.

Option - To the salad you can add cucumber or boiled corn too. However I prefer lesser ingredients to enjoy flavours better.

Now indulge guilt free and stay healthy.

Chicken Veggie Salad

Hello friends,
This chicken salad is an easy and delicious recipe. Its light on the tummy also being perfect for Indian Summers.This visual treat with a riot of colourful vegetables will make you want to dive into the bowl of salad. 

The dressing can be altered and customised according  to your taste.  I have done a simple Asian style dressing keeping in mind not to keep it bland catering to our love of spice. 

INGREDIENTS

• FOR THE SALAD
• 200 gms shredded boneless chicken 
• 1 1/2 cups purple cabbage
• 2 small carrots
• 1 large Zucchini 
• 1 large Iceberg 
• 2 red/yellow bellpeppers
• 1 small broccoli 
• Handful of grapes
• Olive oil
• Salt

• FOR THE DRESSING
• 1 tsp olive oil 
• 2 tsp Honey 
• 2 tsp soy sauce
• 1 tsp  chilli flakes 
• 1 tbsp chilli  sauce 
• 1 teaspoon pepper powder 
• 1 juice of lime 

METHOD 

1. Chop up the vegetables in medium size pieces. Boil the chicken, shred and keep aside. 

2. Except iceberg lettuce and grapes add all the veggies in a bowl and add oil to it. 

3. Mix well, now transfer the veggies in a tray and grill in pre heated oven for 2 minutes. Or you can toss it in a pan on low flame for two minutes. 

4. Now in a big mixing bowl add the veggies, let it cool. Add chopped ice Berg, grapes, and shredded chicken. 

5. Now make the dressing for marinade. Whisk the marinate well to combine the ingredients. 

5. With a wooden ladle mix the dressing to the salad. Enjoy it at room temperature or chilled. 

Note

In vegetarian options you can add paneer, tofu or feta to the salad instead of the chicken. 

You can add onions and tomatoes to the salad too. But onions start to smell while tomatoes tend to turn soggy. 

Enjoy the salad with some roast chicken. Recipe next on blog. 

Stay tuned and keep cooking with Sweetannu.