Wednesday, November 22, 2017
Recipes

Scrumptious summer salads

>Soni Khadilkar Soni Khadilkar
April 15, 2014

 

Having a healthy dinner is in vogue now a days, and a lot of people are becoming calorie conscious thus opting for eating a bowl full of salad for dinner. Those looking for a healthy & light dinner option can definitely give these salads a try. Here are the recipes of two salad dishes that are easy to cook and light but filling.

 

Grilled Chicken salad

grilled chicken saladIngredients:

  • 4 pcs chicken breast
  • 2 tsp olive oil for marinating & 2 tsp to cook chicken
  • 10 lettuce leaves, roughly chopped
  • small piece of Gouda cheese (optional)
  • ¼ capsicum chopped
  • 1 small cucumber chopped
  • 8-10 roasted & salted almonds
  • 3-4 cherry tomatoes into half
  • salt & pepper
  • Juice of half a lime
  • 2 cloves of garlic -grated
  • 2 stems of parsley thoroughly chopped for marinating the chicken
  • for vinaigrette- 1 tsp vinegar, 1 tsp olive oil, fresh parsley 2 stems, 1 grated clove of garlic+ salt and chilli flakes

Method:

  1. Marinate the chicken breast with salt & pepper, parsley, lime juice, 2 tsp olive oil and garlic. Leave aside for 1 hr.
  2. Grill the chicken on a grilling pan. Add the remaining olive oil while grilling the chicken. Grill until perfectly cooked.
  3. Mix the lettuce, cucumber, capsicum, tomatoes, Gouda cheese and almonds. Add the vinaigrette.
  4. Cut the chicken making 4 pieces of each chicken breast.
  5. Plate up by arranging the bed of salad in the centre, topping the grilled chicken over the salad.

The above quantity will serve 2 adults.
Use cheddar cheese (regular cheese cubes) if you don’t have gouda cheese.
Time consumed: ½ hr to cook and plate up, 1 hr to marinate the chicken

 

Pasta & Cucumber Salad

cucumber & pasta saladGiving the traditional cucumber salad a twist. Goes well with our daily meals, pulao or rice.

Ingredients:

  • 2 medium size cucumbers
  • 1 small bowl macaroni (or pasta of your choice)
  • 2 tsp mustard seed powder
  • Curd as required (better to use readymade curd which is thick)
  • Coriander for garnishing

Method:

  1. Chop cucumber; prepare pasta as per instruction and keep aside to cool.
  2. Grind the mustard seed powder with ½ tsp curd until it becomes light & fluffy and colour should change to white.
  3. Add curd to chopped cucumber, followed by pasta & add the mustard dressing.
  4. Add salt to taste, garnish with coriander, Serve Chill. Let it marinate for 1 hour before serving. Goes well with chappati, rice, pulao.

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