Mayo Pasta Salad

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A bowl of scrumptious salad, freshly prepared chilled juice and a bite sized healthy desserts is what I usually crave for during the days when the temperature is soaring. Vibrant, fresh and delicious is what salad means to me and this Mayo Pasta Salad is my definition of a boring salad made exciting. I am sure by now you must be knowing how much I love my food and that I can’t eat the same thing day in and day out. Given this, I cannot thrive on leafy salads all the time and this salad fits in beautifully in my meal plans.

I throw in all the bits of veggies kept in the fridge, play around with a few dressing ideas and tada! my salad in ready. Creamy, crunchy, spicy and sweet – all packed in a single bowl of this mayo pasta salad that you ought to fall in love with this!

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RECIPE

INGREDIENTS: (For 4 people)

  • 1 3/4 cup uncooked fusilli pasta
  • 1 cup broccoli florets, blanched
  • 3/4 cup peppers, diced
  • 1 tbsp chopped parsley
  • 2 tbsp cilantro, finely chopped
  • 2 tbsp dried cranberries
  • 3 tbsp mayonnaise (I used store bought mayonnaise)
  • 6 tbsp yogurt/ hung curd (I used Epigamia Artisinal yogurt)
  • 1/2 tsp Sriracha Sauce (I used Bhut Sriracha Sauce)
  • salt, to taste
  • freshly ground black pepper, to taste

METHOD:

  • Put a pot of water along with a tsp of salt on stove and bring it to a rolling boil. Once done put the uncooked pasta and let it cook until al dente.
  • Once it is cooked, drain it and run the pasta under tap water and keep aside.
  • In a bowl whisk together yogurt, sriracha sauce, mayonnaise, salt and pepper until its smooth.
  • Take a bowl add all the ingredients – peppers, broccoli, pasta, parsley, cilantro and mix it gently.
  • Add the dressing and toss it until all the ingredients are well coated.
  • Garnish with berries and serve!

Thai Rainbow Salad with Ginger Soy Dressing

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I have started to believe that I have a thing towards fresh produce and making everything from scratch whether its salad dressings, breads, ghee and possibly everything within my scope. There is still a long way to go, lot of skills to learn however I am loving this. Using local and fresh ingredients rather than frozen ones adds such a depth of flavor and a feel good factor in everything you make. The effort that goes in making everything perfect for your family and friends, making everything pure and good is a true epitome of love and affection.

This salad is all about freshness – delicious and crunchy ingredients, a flavorful dressing, beautifully tossed together and yay! its ready. A perfect way to welcome the summer and enjoy every bit of homemade thai flavors.

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RECIPE

INGREDIENTS: (For 4 – 5 people)

For the salad:

  • 1/2 cup shredded red cabbage
  • 1/4 cup shredded cabbage
  • 1/2 cup red carrots, julineed
  • 1/3 cup mixed bell peppers, julineed
  • 180 – 200 grams rice vermicelli noodles
  • 1/4 cup coriander leaves, roughly chopped
  • 2 tbsp peanuts
  • 1 tbsp black sesame seeds
  • 1/2 red chilli, for garnish

For the dressing:

  • 1/4 cup soy
  • 1 1/2 tbsp rice vinegar
  • 2 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp olive oil
  • 1 tsp freshly grated ginger
  • 1 tsp red chilli, finely chopped
  • 2 tsp honey (optional)

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METHOD:

For the dressing:

  • Whisk everything together until incorporated and keep aside until ready to use.

For the salad:

  • Take a bowl filled with boiling hot water and place the rice vermicelli noodles in it. Let it soak for 2 – 3 minutes or until the noodles is cooked.
  • Once done drain it and wash it with tap water. Allow the water to completely drain off.
  • In a large bowl mix together red cabbage, cabbage, carrots, bell peppers, coriander leaves, black sesame seeds and noodles and toss it so that everything is almost evenly distributed.
  • Add the dressing and toss it.
  • Garnish with red chilli, peanuts and coriander leaves and serve!

 

 

Baby Spinach, Apple and Nuts Salad

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The season of festivity is over and its time to get back to the grind – eating clean, eating fresh and enjoying the best winter produce in your town. And thats why I say The New Year Salad Magic is here! I remember a few years back I always made resolutions of quitting sugar, eating healthy, eating more salads with the start of the new year. Obviously these resolutions worked for a few weeks and then I went back to the old way of living – cheating, cheating and more cheating! However having made no resolutions of quitting anything in the recent times, I feel I have started eating healthier and tastier food. This Baby Spinach, Apple and Nuts Salad is just a testimony to that.

Lush green and absolutely delicious, this salad makes you fall in love with it. The beautiful blend of flavors – earthy, fresh, nutty, zingy and sweet is what makes this salad complete. The lovely earthy essence of the baby spinach leaves, the tart granny smith apples, the spiced nuts and seeds, the sweet cranberries and the creamy goats cheese, all blend in wonderfully to boast of this cozy and comforting salad. Whisk together a basic homemade dressing and you are done.

So get back to the kitchen, toss up some deliciousness for your family because this salad definitely screams winter yumness to me!

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RECIPE

INGREDIENTS: (for 2 – 3 people)

  • 2 cups of baby spinach
  • 1/2 medium sized granny smith apple, sliced
  • 1 small red onion, finely sliced
  • 12 – 15 walnuts, broken into 2 pieces each
  • 2 tbsp goat cheese or feta cheese, crumbled
  • 1/2  tbsp melon seeds
  • 1 tbsp dried cranberries, roughly chopped
  • 1/2 tsp paprika
  • 3 1/2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice (you can use 1/2 tbsp lemon juice if you like less tangy)
  • 5 – 6 fresh basil leaves, finely chopped
  • pinch of dried garlic powder (you can used 1 – 2 cloves of crushed garlic)
  • salt, to taste
  • freshly ground black pepper, to taste

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METHOD:

  • In a bowl whisk 3 tbsp extra virgin olive oil and lemon until well incorporated. Add chopped basil leaves, garlic powder, salt and black pepper and whisk it and keep aside (preferably in the fridge until ready to use).
  • Put a saucepan on low – medium heat. Add 1/2 tbsp olive oil. Add paprika and saute for 5 – 6 seconds. Add walnuts and melon seeds and saute for 30 – 40 seconds until the nuts and seeds is coated with paprika.
  • Once done remove it from the heat and keep aside.
  • In a bowl mix baby spinach, apple slices, onion slices, paprika coated nuts and seeds, dried cranberries and the salad dressing kept it in the fridge.
  • Toss it gently together using a salad spoon. Taste and adjust for salt and pepper.
  • Garnish with crumbled goats cheese and serve immediately!

Voila!

Goodness Salad

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My simple salad is calling me yet again! This salad has everything I love – fresh produce, colorful ingredients and a sweet zippy dressing. I often end up making salads at home because I am cognizant of the ingredients that go into it, about its freshness and quality. Being allergic to a few cut vegetables, I refrain from ordering salads at restaurants, until I am extremely craving for one (and also ready to face the repercussions).

This quick salad makes you land in a win -win situation because is healthy and amazingly delicious.  Vibrantly flavoured, each element in this dish has immense character. The smokiness from the beets and corn, the creaminess from hung yogurt, the freshness from the microgrees (my new love) and those salted caramel walnuts – enough said! All of this with a honey mustard dressing, it can’t get any better.

Easy and yummy – welcome to my version of healthy eating!

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RECIPE

INGREDIENTS: (For 2 people)

For the salad:

  • 2 large beet
  • 20 pieces walnuts
  • 1 large corn cob
  • 3 cups microgreens, nicely cleaned
  • 1/3 cup hung curd
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tbsp sugar

For the dressing:

  • 1 tbsp honey
  • 1/2 tbsp dijon mustard
  • 1 1/2 tsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp minced shallots
  • 1/4 tsp minced garlic
  • 1/2 tsp chopped basil leaves
  • salt, to taste
  • black pepper, to  taste

METHOD:

  • Preheat the oven to 220C for atleast 10 minutes. Meanwhile line a baking sheet with parchment paper.
  • Take a beets and wash and scrub it with water to remove all the dirt. Pat dry it using a kitchen towel.
  • Place the beets in a foil, coat the beets generously with olive oil. Sprinkle 1 tsp of salt. Cover it tightly with aluminium foil and put it in the oven to roast for 1 to 1.5 hours.
  • Meanwhile char grill the corn on the flame. Take a sharp knife and remove the corn kernels from the cob and keep aside.
  • Take a saucepan and put the sugar and let it melt. Once it starts to melt add the walnuts and 1/2 tsp salt and using a spatula start coating the walnuts and turn off the heat. Take the walnuts off the pan and keep aside.
  • Add the remaining salt to the hung curd and mix it and keep aside.

For the dressing:

  • Take honey, mustard, lemon juice and

Citrus Summer Salad

 

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Summer is the time when market is full of vibrant produce, great flavors and then the kitchen is brimming with freshness. Yes, its unbearably hot but these handful of things makes summers worthwhile. And when you can make a bright and cheerful salad in almost no time, you have got your cure to beat the heat! This Citrus Salad is soul soothing and bursting with flavors. This salad wins hands down in my list of summer recipes.

The salad has simple and bold flavors leaving you absolutely refreshed. The sweet -tangy oranges, the fresh and zingy grapefruit slices, the salty feta cubes, slightly roasted beets and olives makes this salad all peppy and full of goodness. The honey-lemon vinaigrette makes it all irresistible. Every bite has loads of punch and zing to it making you feel rejuvenated to face the heat again!

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RECIPE

METHOD: (For 2 people)

For the salad:

  • 1 medium sized grapefruit
  • I large orange
  • 1 medium beet
  • 1/4 cup green whole olives
  • 2 tbsp fresh basil leaves, chopped into thin slivers lengthwise
  • 2 tbsp of feta cheese, cut into small cubes
  • 1/4 cup pomegranate seeds (optional)
  • 2 tbsp olive oil
  • salt, to taste
  • black pepper, to taste

For the dressing:

  • 1/2 tbsp freshly squeezed lemon juice
  • 2 tbsp honey
  • 4 tbsp extra virgin olive oil
  • 1/4 tsp lemon zest
  • 1/4 tsp fresh mint leaves, roughly chopped
  • 1/4 tsp fresh basil leaves, roughly chopped
  • salt, to taste
  • freshly crushed black pepper, to taste

 

METHOD:

For the salad:

  • Put the orange and grapefruit in the fridge for about 15 – 20 minutes until they are firm. This helps to cut circular rings easily.
  • Once of the fridge, cut circular rings (as shown in the pricture), remove the seeds gently and trim the skin of the fruits without deforming the circular structure.
  • Preheat the oven to 220C for 10 minutes
  • Meanwhile, scrub the beets to remove any dirt and pat dry it.
  • Now generously coat the beets with olive oil, salt and pepper. Cover it tightly with a foil and put it in a baking tray into the oven for atleast 30 minutes. (If you want completely roasted beets, then roast for 45- 50 minutes or until tender)
  • Once roasted, cut into chunks and keep aside.
  • Now in a serving tray/platter first plate the citrus fruits, then the roasted beets and then randomly plate feta cheese, slivered basil leaves, olives and pomegranate seeds.

For the dressing:

  • Combine olive oil, honey and lemon juice in a bowl using wire whisk until just combined
  • Now add the remaining ingredients and whisk it until just combined. Store it in the fridge until just ready to use.

Drizzle the dressing onto the salad and enjoy!

 

 

 

 

Summer Pasta Salad

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Lets talk salad! A summer pasta salad is indeed a bowl of comforting stuff to beat the heat wave. The fresh and flavorful kick of the salad makes it a quintessential summer dream meal! Beautifully cooked pasta, some fresh summer veggies and a bold dressing and you are good to go!

As soon as I enter the grocery store next to my house, I am awe struck with the freshness of the produce and ideas keep striking at lightening speed. This summer salad is a celebration of the clean and simple ingredients. The cherry tomatoes provides burst of freshness to the salad, the roasted peppers adds the extra oomph to it. The creamy dressing is jam packed with flavor and brings together the entire dish.

Yes, the salad is yummy and you can get on your own adventure ride by tossing in different veggies because its all abut what delights you!

RECIPE

INGREDIENTS: (For 1 – 2 people)

For the salad:

  • 160 grams boiled pasta ( I used Farfelle)
  • 1 small yellow bell pepper
  • 12 pieces cherry tomatoes, cut lengthwise
  • 3/4 cup broccoli florets
  • 1/4 cup fresh parsley, roughly chopped
  • 1 tbsp vegetable oil
  • 2 tbsp pomegranate seeds, for garnishing

For the dressing:

  • 3 tbsp mayonnaise ( I used store bought mayonnaise)
  • 1 tbsp dijon mustard
  • 1 tsp white vingear
  • 1 tsp extra virgin olive oil
  • 1 1/2 tbsp honey
  • 1/2 tsp garlic, finely chopped (optional)
  • salt, to taste
  • crushed black pepper, to taste

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METHOD:

For the salad:

  • Brush the yellow pepper with vegetable oil generously. Place it on a gas stove on medium flame.
  • Keep rotating the sides every 30 – 40 seconds so that it chars evenly.
  • Once charred, place the pepper in cold water, remove the skin, de-seed it and cut it lengthwise into strips.
  • Meanwhile place the broccoli florets in a pot of boiling water with salt for 2 minutes.
  • Once done run it under ice cold water and keep aside.

For the dressing:

  • Take mayonnaise, Dijon mustard, honey and vinegar in a bowl and combine it using a wire whisk.
  • Transfer it into an air tight container. Add extra virgin olive oil, salt, pepper and garlic in the container. Close the lid and shake it hard until all the ingredients are well combined.

To assemble:

  • Take all the veggies and herbs in a bowl. Drizzle it with the salad dressing.
  • Toss the entire salad using the salad spoon so that each pasta is well coated.
  • Garnish with pomegranate seeds and serve.

Enjoy!

Mango Black Rice Salad with Lemon – Ginger Vinaigrette

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Summer + funky salad + mangoes = PERFECT MEAL!

This power salad is a best way to eat healthy and enjoy the gorgeousness of the fruit of the season – Mango. Packed with black rice, fresh fruits, vibrant vegetables, herbs and nuts, this is pure happiness in a bowl. While I enjoy eating healthy food, flavor fatigue strikes in soon. It is important to keep experimenting with flavors, different ingredients and to appreciate the produce of that season. Black rice salad have now become a regular weeknight dinner for me where I can throw in different veggies and fruits in a bowl, drizzle a different dressing and your meal is sorted almost instantaneously. Among the different salads that I have been eating lately, this is my favourite.

Bursting with different flavors and textures, the plethora of color is this dish makes you want to dive into it right there. The earthy rice combined with the lush green broccoli, the sweet mangoes and mild flavor of the shallots compliments each other beautifully well. All this when combined with a ginger scented vinaigrette makes you fall head over heal in love with this dish. Easy to make, easy to assemble and a complete meal to beat this heat!

RECIPE

INGREDIENTS: (For 1- 2 people)

For the salad:

  • 120 grams uncooked rice, soaked in water for atleast 8 hours
  • 1 cup diced mangoes (I used alphanso mangoes)
  • 1 cup broccoli florets, blanched in salt water until slightly soft
  • 1/4 cup shallots, julienne
  • 2 tbsp fresh basil leaves, roughly torn
  • 2 tbsp almond slivers, lightly toasted

For the dressing:

  • 4 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 tbsp agave nectar (you can use honey)
  • 1/2 tsp dried mint
  • 1/4 tsp freshly grated ginger
  • 4 cloves of garlic, smashed
  • salt, to taste
  • freshly grounded black pepper, to taste

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METHOD:

  • Take a saucepan with water and bring it to boil. Now add the soaked black rice with a bit of salt and let the rice cook on medium flame until all the water has bbeen absorbed.
  • Meanwhile using a wire whisk combine extra virgin olive oil, lemon juice and agave nectar until well incorporated.
  • Add the freshly grated ginger, dried mint, garlic, salt and pepper and stir it. Transfer this dressing to a jar and put it in the fridge until you serve the salad.
  • Once the rice has been cooked, take a salad bowl and toss in the cooked rice, diced mangoes, blacked broccoli, shallots, torn basil leaves and half of the slivered toasted almonds.
  • Drizzle with a generous amount of the salad dressing (right before serving). Combine well and serve the salad topped with the remaining toasted almonds.

Enjoy and stay healthy!