Category: 2. Salads

Ingredients:

Main Ingredients

• 1 cup whipping cream or heavy cream, cold
• ¼ cup honey or maple syrup or icing sugar or powdered sugar
• 1 tablespoon rose water or 1 teaspoon vanilla extract
• 1 dragon fruit
• 1/3 to ½ cup blueberries or strawberries or blackberries
• 1 banana
• 1 pear or apple
• 1/3 cup pomegranate arils

For Garnish

• 1 tablespoon chopped pistachios
• 1 orange zest – zest of 1 orange
• 1 to 2 tablespoons honey or maple syrup – optional

Instructions:

1. First rinse and prep the fruits that you will be adding to the dessert. Chop them into small cubes or chunks. If you are using smaller berries add them whole but if you are adding strawberries then chop them first.

Add 1 cup of cold whipping cream, ¼ cup of honey and 1 tablespoon of rose water to a bowl.

TIP: If you are not a fan of honey then you can use maple syrup, icing sugar or powdered sugar. Instead of rose water, you can add vanilla extract.

2. Whip until you see soft peaks. 

TIP: It usually takes about a few minutes of whisking at a medium speed to get soft peaks.

3. Add chopped fruits that you like. I have added the following fruits:

• 1 dragon fruit
• 1/3 to ½ cup of blueberries (can swap with strawberries or blackberries)
• 1 banana
• 1 pear (can replaces with apple)
• 1/3 cup of pomegranate arils.

If it is mango season then add mangoes as they add a delicious tropical flavor to the fruit cream dessert.

Which fruits to avoid?

1. Do not include watery fruits like melons as they will thin the cream if you want to store the dessert for a few hours in the refrigerator.

2. Avoid adding citrus fruits as they do not pair well with dairy and can give stomach discomforts.

3. Keep in mind not to add pineapple as the cream will taste bitter if you refrigerate the dessert.

4. Gently fold the mixture with the chopped fruits.

5. Serve fruit cream straight away or you can opt to chill it for a couple of hours before serving.

For more flavor garnish it with 1 tablespoon of chopped pistachios, some pomegranate arils and zest from 1 orange.

I recommend adding orange zest as it gives nice citrusy notes to the dessert. Feel free to add chopped or slivered nuts that you like instead of pistachios.

You can opt to drizzle some honey or maple syrup or caramel syrup on top if you like.

Ingredients:

• 1 can (10 ounces) pineapple chunks, drained
• 1 can (11 ounces) mandarin oranges, drained
• 1 medium golden delicious apple cored then diced
• 2 teaspoons fresh lemon juice
• 1/2 cup maraschino cherries drained and rinsed
• 1 medium banana sliced
• 1/2 cup plain Greek yogurt
• 1/2 teaspoon vanilla extract
• 1 cup cool whip, thawed or fresh whipped cream
• 1 cup mini marshmallows
• 1/2 cup sweet shredded coconut

Instructions:

1. Add pineapple, oranges and apples to a medium bowl. Pour lemon juice over fruit and toss to coat. (This will help prevent the apples from turning brown.)
2. Add the cherries and banana. Gently toss. Stir in greek yogurt, vanilla and cool whip.
3. Stir in marshmallows and coconut last. Gently toss to combine everything. Cover bowl and place in fridge to let chill for at least 3 hours before serving. Enjoy!

Ingredients:

Vegetables

• 1/3 cup chopped onions or scallions (spring onions)
• ½ cup chopped tomatoes – chopped in 0.5 cm cubes
• ½ cup chopped red bell pepper or any colored bell pepper, chopped in 0.5 cm cubes
• ½ cup chopped cucumber – regular or English cucumber, chopped in 0.5 cm cubes
• 1/3 cup grated carrots – optional
• 1 avocado – medium to large
• 3 tablespoons chopped celery

Nuts And Seeds

• 1 tablespoon cashews – whole, chopped
• 1 tablespoon pistachios – unsalted and shelled, chopped
• 2 to 3 walnuts – chopped
• 1 tablespoon almonds – chopped, optional
• 1 tablespoon pumpkin seeds
• 1 tablespoon sunflower seeds
• 2 teaspoons sesame seeds – white
• 2 tablespoons golden raisins

For Lemon Vinaigrette Dressing

• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• ¼ teaspoon minced garlic
• ¼ teaspoon ground white pepper or ground black pepper
• ¼ teaspoon dried thyme
• ¼ teaspoon dried basil or 3 to 4 fresh basil leaves, torn
• ½ teaspoon salt or add as required
• ½ teaspoon raw sugar or white sugar or brown sugar

Other Ingredients

• ¼ cup crumbled feta – 25 grams
• 2 tablespoons chopped parsley – flat or curly

For Garnish

• 1 tablespoon crumbled feta
• 1 tablespoon chopped parsley

Instructions:

Toast Nuts and Seeds

1. Heat a small frying pan or skillet. When it becomes warm, add the following nuts and seeds.

• 1 tablespoon pistachios, chopped
• 1 tablespoon cashews, chopped
• 2 to 3 walnuts, chopped – optional
• 1 tablespoon almonds, chopped or sliced – optional
• 1 tablespoon pumpkin seeds
• 2 teaspoons sesame seeds, white or black
• 1 tablespoon sunflower seeds

2. Keeping them on the lowest heat, stir often. Roast the nuts and seeds until lightly golden, crisp and fragrant. This takes about 4 to 5 minutes. Remove pan from heat and set aside. 

Prep Veggies

3. Rinse the veggies well, then drain the water and set aside.

• Peel and chop the 1 small to medium-sized cucumber in 0.5 cm cubes (½ cup chopped).

NOTE: Peeling the cucumber is optional; during peak season, the skin is quite thin and can stay on. If the skin is thick and tough, I recommend peeling it.

• Remove the seeds and chop 1 small red bell pepper in 0.5 cm cubes (½ cup chopped).
• Peel, rinse and chop 1 small to medium onion (⅓ cup chopped).
• Dice 1 medium tomato to 0.5 cm cubes (½ cup chopped).
• Also chop 1 celery stick (about 3 tablespoons). Set aside.

NOTE: You can also use ⅓ cup grated carrots or beets or ¼ cup grated radish for a different texture.

Make Lemon Vinaigrette

4. In a small mixing bowl, add 2 to 3 tablespoons extra virgin olive oil and 1 tablespoon lemon juice.

5. Add the following ingredients:

• ¼ teaspoon minced garlic
• ¼ teaspoon ground white or black pepper
• ½ teaspoon sugar
• ½ teaspoon salt (or to taste)

NOTE: I used raw sugar, but you can also use white sugar, brown sugar, coconut sugar or palm sugar.

6. Add the dried herbs – ¼ teaspoon dried thyme and ¼ teaspoon dried basil. You can also add Herbes de Provence in the dressing.

7. With a wired whisk, mix dressing ingredients briskly for 2 to 3 minutes until it thickens slightly. 

Toss Vegetable Salad

8. Take chopped veggies and celery in a bowl. 

9. Halve a ripe avocado ( 1 medium to large). Scoop the pulp. Chop and add to the mixed vegetables. Add all of the lemon vinaigrette dressing.

10. Add the cooled roasted/toasted nuts and seeds, 2 tablespoons golden raisins and 2 tablespoons chopped parsley.

11. Add ¼ cup crumbled feta.

12. Mix and toss thoroughly till the dressing has coated the veggies evenly.

13. Serve veggie salad straightaway, garnishing with some additional crumbled feta and parsley. Enjoy vegetable salad as is, or with any Mediterranean, Italian, European or American main course. Enjoy!

Notes

1. Customize this vegetarian salad recipe to the veggies you have on hand. You can also choose to roast or steam some vegetables.
2. Feel free to use fresh seasonal vegetables.
3. If you are allergic to any nuts or seeds then simply omit them from the recipe.
4. This vegetable salad has the best flavors as soon as it is mixed. If you want to prep ahead then you can cut the veggies and refrigerate for a few hours. The dressing can be made and refrigerated for 1 to 2 days. You can roast the nuts and seeds and they will be good for about a week in an air-tight container.
5. For a vegan vegetable salad, skip the feta or use a plant based substitute.
6. The recipe is easily scalable to make for potluck or summer parties.

Ingredients:

• 400 grams corn cobs or 2 medium sized corn cobs
• 1 small onion, finely chopped or ¼ cup finely chopped onion
• 1 small to medium cucumber, finely chopped or ⅓ to ½ cup finely chopped cucumber
• ¼ teaspoon red chilli powder or cayenne pepper
• ¼ teaspoon roasted cumin powder
• 1 tablespoon chopped coriander leaves or ½ tablespoon chopped parsley
• ½ to 1 teaspoon lemon juice, add as per taste
• salt as required

Instructions:

1. First steam or boil fresh 2 medium corn cobs till the kernels are tender. You can steam them in a pressure cooker, steamer or electric cooker. I cooked them in a pressure cooker in 1.5 cups water for 5 whistles. You can also cook them in a pan. Add the corn cobs and water in a pan. Cover and cook till the corn kernels become tender. Add more water if required while cooking.

2. Let the corn cobs become warm or cool down. Then carefully scrape off the corn kernels with a knife.

3. Add the corn kernels in a mixing bowl.

4. Add ¼ cup finely chopped onion, ⅓ to ½ cup finely chopped cucumber and 1 tbsp chopped coriander or ½ tbsp chopped parsley.

5. Sprinkle ¼ tsp red chilli powder or cayenne pepper and ¼ tsp roasted cumin powder.

6. Now add ½ to 1 tsp lemon juice. Add lemon juice as per your taste preferences. Sometimes I also add 1 to 2 tsp extra virgin olive oil. If you want you can add extra virgin olive oil too.

7. Mix and toss everything very well.

8. Serve corn salad immediately. or you can chill in the fridge and serve later.

Ingredients:

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

For the strawberry compote

• 16 oz strawberries, hulled and cut into quarters, about 3 cups
• 1/2 tbsp lemon juice
• 1/4 cup granulated sugar, adjust as per desired sweetness
• 1 tsp vanilla extract, optional

For the whipped cream

• 1 cup heavy cream, chilled
• 1 tbsp granulated sugar

Instructions:

STEP 1: MAKE THE STRAWBERRY COMPOTE.

• In a saucepan or skillet, combine chopped strawberries with sugar, lemon juice, and vanilla extract. Mix well, and let it sit for 15-20 minutes. The strawberries will release their juices. Turn on the heat, bring the strawberry mixture to a boil, then reduce the heat to simmer. Cook until the strawberries begin to soften (mash the strawberries with a wooden ladle) and juices reduce to a thick, syrupy liquid (about 10 minutes). Remove the pan from heat, transfer to a bowl, let it cool down completely.

STEP 2: MAKING THE WHIPPED CREAM

• In the bowl of your stand mixer fitted with a whisk attachment/or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.

STEP 3: ASSEMBLING THE STRAWBERRY FOOL

layer some strawberry compote at the bottom of the serving glass or jar, followed by a layer of whipped cream. Make as many layers as you’d like, finishing with the strawberry compote as the last layer. Refrigerate until ready to serve. Garnish with chopped strawberries! Enjoy!

INGREDIENTS:

Salad

• 1 ½ pounds carrots, peeled and sliced into ½-inch rounds
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup
• 1 ½ teaspoons ground cumin
• Salt and freshly ground black pepper
• 1 cup dried beluga or French green lentils, or 2 cans (15 ounces each) lentils, drained and rinsed
• ½ medium red onion, finely chopped
• 2 cups firmly packed baby arugula, mizuna, or baby kale
• 1/3 cup chopped fresh mint leaves

Masala Dressing

• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, pressed or minced
• 1 teaspoon minced or finely grated ginger
• 1 teaspoon garam masala (scale back if you don’t completely love garam masala)
• 2 tablespoons apple cider vinegar
• ½ teaspoon salt
• Freshly ground black pepper
• Pomegranate molasses (optional; I didn’t use any)
• Toasted pumpkin seeds, sunflower seeds, or pine nuts 

INSTRUCTIONS:

1. To make the salad, preheat the oven to 400 degrees Fahrenheit (200°C) and line a rimmed baking sheet with parchment paper. Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated. Transfer to the lined baking sheet, spreading them in a single layer. Season generously with coarse salt and pepper. Bake for about 30 to 40 minutes, until the carrots are fork-tender and browning.
2. Meanwhile, put the lentils in a pot and add water to cover by 3 to 4 inches. Bring the mixture to a boil, then lower the heat and simmer until tender, about 20-30 minutes. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)
3. Put the carrots and lentils in a large bowl and let them cool for 10 minutes. Add the onion, arugula, and mint.
4. To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
5. Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired. Drizzle with about 1 tablespoon pomegranate molasses, if using, and offer toasted seeds on the side.

NOTES:

STORAGE SUGGESTIONS: This salad keeps well, covered and refrigerated, for up to 3 days.

Ingredients:

Measuring cup used [1 cup = 250ml]

• 1.5 cups cooked chickpeas (about 15 oz)
• 1 cup persian cucumber cut into bite size pieces
• ½ cup onions diced
• 1 cup tomato dee-seeded, cut into bite size pieces
• ¼ cup coriander leaves finely chopped
• 1 tablespoon extra virgin olive oil
• juice of half lime
• black pepper & salt to taste

Instructions :

1. In a large bowl, add chickpeas, cucumber, onions ,tomatoes, cilantro.
2. Then drizzle some olive oil, squeeze fresh lime juice and add seasonings like salt and ground black pepper.
3. Toss everything well and serve immediately.

Notes

1. You can add hearty veggies of your choice like boiled sweet potatoes, bell pepper, avocado.
2. You can also add some baby mozzarella cheese.
3. You can also make this oil free salad by not adding oil for dressing.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 151kcalCarbohydrates: 21gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 8mgPotassium: 340mgFiber: 6gSugar: 5gVitamin A: 422IUVitamin C: 8mgCalcium: 43mgIron: 2mg

Ingredients:

• 4 Beetroots medium
• 2 cups water
• 1½ tbsp sesame oil
• 1 onion medium, thinly sliced
• 1 tbsp ginger fresh, grated
• 1 tsp cumin powder
• 1 green chilli large
• 1 tbsp lemon juice fresh
• ¼ cup almonds plain, chopped

Instructions:

1. Wash, peel and slice the beetroot into medium cubes.
2. Place beetroot cubes into a saucepan and fill with water to cover.
3. Place the lid and bring to boil on high heat. Reduce heat to medium, and cook for 20 to 25 minutes, until tender. Drain the water and set beetroot aside.
4. In a pan, add oil and saute onion and ginger for 2-3 minutes on medium heat.
5. Stir in beetroot, cumin and green chilli and cook for 1-2 minutes.
6. Finish with a squeeze of lemon and sliced almonds.

Notes

1. Buy beets that are similar in size to promote even cooking.
2. Wear gloves when washing, peeling and chopping, to avoid staining your hands.
3. Use a vegetable peeler, instead of a knife.
4. Don’t forget to cover the pot, when boiling. This will speed up the cooking process.
5. Avoid discarding the nutritious beet greens. Use them as you would collard greens; saute with a dash of oil and seasoning to create a the nutritious dish.

Ingredients:

For the macerated strawberries

• 1 cup sliced strawberries
• 1 tablespoon castor sugar

For the whipped cream

• 1/2 cup chilled whipping cream
• 1 tablespoon castor sugar
• Few drops of pink or red food color

Other ingredients

• 2 scoops of strawberry ice cream store-bought or homemade
• 2 tablespoons of strawberry syrup

Instructions:

• Place sliced strawberries in a bowl. Add castor sugar, mix well, cover, and set aside for 10-15 minutes, while you prepare the whipped cream.
• 
• Place chilled whipping cream in a big bowl. Add castor sugar, and few drops of pink food color, beat on high speed until stiff peaks form.
• 
• Transfer the cream to a piping bag fitted with a star nozzle (Wilton 1M).
• 
• Drizzle 1 teaspoon of strawberry syrup into the serving glass and swirl it around to create a random pattern.
• Next, pipe some whipped cream at the bottom of the glass, followed by half of the macerated strawberries, a teaspoon of strawberry syrup, a scoop of strawberry ice cream, and finally, some more whipped cream.
• 
• Repeat the same to make another serving. Serve immediately!

Notes:

Nutrition Disclaimer: Nutrition info listed are approximate values, calculated using heavy whipping cream (35% fat), as I couldn’t find an option to add non-dairy whipping cream (Tropolite Indian brand) in the nutrition calculator. If you rely on these values for your diet, please use your preferred nutrition calculator.  

Nutrition:

Serving: 1serving | Calories: 270kcal | Carbohydrates: 36.7g | Protein: 1.9g | Fat: 13.7g | Saturated Fat: 8.4g | Cholesterol: 51mg | Sodium: 30mg | Potassium: 176mg | Fiber: 1.6g | Sugar: 33.2g | Calcium: 58mg

Ingredients

Main Ingredients

• 1 medium to large carrot
• 1 medium to large potato
• ½ cup green peas
• ¼ cup french beans – chopped
• 3/4 to 1 cup Eggless Mayonnaise
• 1 small stick of celery – finely chopped
• salt as required
• black pepper powder as required, (optional)

Instructions:

For Garnish

• lettuce leaves as required
• some slices of tomato, cucumber or capsicum (bell pepper)

1. First, rinse 1 medium-sized carrot, 1 medium to large potato, 7 to 8 french beans (¼ cup chopped) and ½ cup green peas in fresh water.

Other veggies you can include are cauliflower, snow peas, edamame beans, sweet corn, baby corn, cabbage, broccoli.

Note that all vegetable have different cooking times. So keep this fact in mind if you are boiling the vegetables. Add the vegetables that take less time to cook later.

2. You can cook or steam the vegetables in a pan on the stovetop, in an Instant Pot or in a stovetop pressure cooker.

For cooking in the pan: Peel and chop the vegetables. Add them to a pot or pan with water almost covering them. Cover and simmer on medium-low to medium heat until the vegetables are fork-tender.

For cooking in Instant Pot: Add 1.5 cups to 2 cups water in the steel insert of a 6 quart IP. Place a trivet inside the water. Keep a pan filled with peeled and chopped vegetables on the trivet. Seal the lid moving the valve to sealing position. Pressure cook on high for 10 to 15 minutes until veggies are fork tender. Carefully give a quick pressure release after 5 minutes.

For cooking in a pressure cooker: Either add whole vegetables to boil or steam them in a pan inside the cooker. When I use a stovetop pressure cooker, I add whole vegetables and boil them. Add enough water covering the veggies.

Pressure cook for 2 to 3 whistles on medium to medium-high heat. If the potato is too large, halve or quarter it. When the pressure drops on its own in the pressure cooker then only open the lid.

According to your preferences you can steam or boil the vegetables. I usually prefer to steam or boil the veggies whole as water-soluble vitamins and minerals are lost when vegetables aren’t cooked whole.

Choose any method that suits you. After the vegetables are cooked and are just fork-tender, drain all the water.

Set aside till they become warm. Then peel and chop the potatoes and carrots in cubes. Chop the french beans. Set aside the cooked and chopped vegetables.

Also, measure out the remaining ingredients so you’ve got everything ready to mix together for the Russian salad.

Assembling Russian Salad

3. In a mixing bowl add ¾ to 1 cup Eggless Mayonnaise. You can also use homemade mayonnaise or your preferred brand of mayo. Here I have used homemade mayo that is both egg-free and vegan.

4. Use a spatula or wired whisk to beat the mayo until smooth.

5. Next add the chopped and cooked carrots, potatoes, french beans and green peas.

6. Add 1 small stick of celery (finely chopped) and a pinch of salt to taste.

7. Lastly, add black pepper powder (optional). Instead of black pepper you can use cayenne or red chili powder or paprika.

This salad is mild and not at all spicy. So add the black pepper according to your taste preferences.

8. Stir and mix very well.

9. Garnish with your choice of lettuce leaves, slices of tomato, cucumber, and/or capsicum (green pepper).

Here I have garnish with cucumber and chopped green bell pepper. You can also place the salad on a bed of lettuce leaves or use lettuce leaves as garnish or mix with the salad.

If using lettuce leaves, rinse them thoroughly. Then drain all the water. Use a salad spinner to dry the leaves or pat dry the leaves with a kitchen paper towels or a clean kitchen napkin.

10. Enjoy the Russian salad right away while slightly warm or at room temperature, or refrigerate to serve cold.

This salad recipe keeps well for 1 day in the fridge as I have used cashew mayo. I would recommend finishing it on the same day.