Daily Recco, June 2: Summer salad for a delightful break from carbs

Dig into this bowl of veggie goodness with the tangy and crunchy summer salad. Your body will thank us for it.

 |  1-minute read |   02-06-2021
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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.

main_salad_gettyimag_060221015748.jpgPhoto: Getty Images

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


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