Now that the new year is well under way, I am trying to compensate all the sweet celebrations with healthy eating. Salads have become a staple for lunch, because there is so much variety.
This salad has spring greens with cherry tomatoes, green grapes, feta cheese, walnuts, shaved radish and avocado. It did not need any dressing as the sweet from grape, tang from tomato, fat from avocado, crunch from walnut and salt from cheese are a perfect blend for taste buds.
The variation in this salad is introducing ham strips instead of avocado. I also added fresh thai basil to give it an exotic flavor that is not expected in a salad
Sometimes, I serve kale with pomegranate seeds and crispy chicken skin augmenting the common carrot and cucumber, which introduces that oomph and make it all exciting.
Yes, biriyani and fresh cucumber yoghurt raita is a great combination in addition to the fresh onion, tomato, cucumber that accompanies it to cut through the biriyani heat and fat. Love the balance of different foods coming together
P.S.: I removed the How-tos tag from your post as it is used for asking questions or sharing tips for Local Guides who want to make more helpful contributions on Google Maps.
I like all salads that do not have a dressing. Any mix with a little bit of sweetness, saltiness and lots of crunch added to the natural taste of the basic ingredients make me happy. That way I can taste the freshness of kale, fennel, romaine or arugula. The nuts are also a part of my favorites in a salad. The most satisfying part is creating a salad with what is on hand. Decorating the salad is a creative exit for me âĻ almost like drawing with food. I like flowers, so that motif comes to me naturally. Radish and beetroot are the easiest to make into flowers. The other vegetables can be sliced and arranged naturally, like the avocado or cucumber. I have used peelers to make into vegetable ribbons and then curled them up for effect.
Cherry tomatoes in different colors are a favorite addition to any saladâĻthey have different taste too! The discovery and surprise of all these elements is what makes salad so versatile and attractive to me.
Radish is usually sharp. What I do is make thin slices, sprinkle with a little sugar and salt, and make it into a rose. The taste mellows and the look becomes so attractive that everyone want to eat some petals.
Also, the little red radishes are a little sweeter
There so many elements that can make a salad a tempting part of our meal. Personally, I like salads with lots of cheese and this is something I cannot forget to add as an ingredient.
I am amazed by your decorative skills. How did you learn to decorate your salads? Are there any specific knifes that you need as well?
Thanks for the appreciation. Yes, I like cheese on top of salad too, specially the crumbly ones.
I learned the radish rose from a youtube video. Rest came organically. I do have an aesthetic sense which I applied to plate decorations.
I do not use a special knife. Usually a peeler for long strips and a mandolin for julienne and thin slices is all that is needed in addition to a regular, very sharp knife ( I cannot work with dull blade)
for example, the picture above is grilled pork. The different colors of the vegetables act as a side of salad equivalent as well as make the dish attractive.
I do love flowers, so mostly end up with a floral theme.
this is a salad made with chopped romaine, cherry tomatoes, mini sweet peppers, carrot, avocado, radish, sunflower seed, aged cheese shaving and basil leaves.
Thank you for tagging me, @ShipraMitra . This is another great salad of yours! Do you follow some steps from the internet or you simply follow your imagination?
loved it