Daily Recco, June 2: Summer salad for a delightful break from carbs
Come summers and the appetite for rich food, loaded with carbs, go for a toss. And it is for the better. As you flush your systems with fluids, there is little space in the tummy for the solids.
But since you do need your nutrient-fix, we decided to bring you the easiest meal to make — salads. Now before your wrinkle your nose at the mention, we promise you a great dressing and a salad that is a perfect mélange of flavours. Do try this crunchy and tangy salad before you diss us.
What you’ll need:
One cup of iceberg lettuce, torn into pieces
Half a cup of red cabbage, shredded
Half a cup of pineapple, cube
Half a cup of cucumber, diced
A quarter cup of green capsicum, cut into strips
A quarter cup of red capsicum, cut into strips
A quarter cup of carrot, grated
For the dressing:
Two tablespoons of olive oil
Two tablespoons of lemon juice
Two teaspoons of honey
One teaspoon of mustard paste
A quarter teaspoon of grated lemon rind
Half a teaspoon of dried basil
How to:
Mix the ingredients listed under 'dressing' in a bowl. Mix it till it forms a smooth blend.
Combine all the vegetables in a deep bowl.
Drizzle with the dressing and toss well.
You can garnish with small cubes of cottage cheese if you prefer.
Dig in. Bon Appétit!
Also Read: Apple Walnut Salad for a delightful start to spring