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.
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!