For a very long time, people thought that “salad” was just plain lettuce with a tomato or cucumber added. Something you only consume when you’re on a diet or trying to be healthy. In actuality, though, salad can be among the most interesting items on your plate; it can be colorful, crunchy, creamy, spicy, sweet, or any combination of these.
I used to stay away from salads because I thought they would taste too bland or not satisfy me. However, I began experimenting with other recipes at home, modifying them to fit my own tastes and utilizing whatever ingredients I had on hand, and all of a sudden it turned into a complete meal on its own. A excellent salad is the plate itself, not just something that sits on the side.
Let’s begin with the most straightforward option: a simple vegetable salad. Simple ingredients are diced cucumber, tomato, onion, possibly some carrot, a small amount of beetroot, salt, lemon juice, and, if you’re feeling particularly adventurous, chaat masala. That’s already crunchy and delicious. Imagine, though, combining that with some boiled chickpeas or roasted peanuts. You get extra bite and protein right away. It tastes like a miniature raita-salad hybrid when I occasionally even add a spoonful of curd and a pinch of black salt.
Then there are salads of fruits. Fruit salad is often thought of as simply combining whatever fruit you have and topping it with honey or cream. That works, but what if you add some apple slices or pineapple pieces that have been lightly grilled? It intensifies the flavor of sweet smoke. Your fruit salad will seem like it belongs in a posh cafe once you add some mint leaves and possibly some lime juice.
But all right, let’s talk about salads that are actual meals. Chickpea salad is a recipe that I frequently use. After I soak and boil the white chana (or, if I’m feeling lazy, use canned ones), I add chopped tomatoes, onions, coriander, lemon juice, olive oil, salt, and pepper. I occasionally even top it with crumbled feta or paneer cheese. You won’t even miss rice or roti because it’s so satisfying and high in protein.
Pasta salad is another one that I adore. Yes, spaghetti may also be used as a salad. Add chopped capsicum, sweet corn, olives, onions, and possibly boiling broccoli after the pasta (penne or fusilli work best) has been cooked and allowed to cool. I simply combine mayo, mustard, salt, black pepper, and a little vinegar or lemon juice to make the dressing. Combine all ingredients, chill for half an hour, and it’s ready for a summertime lunch.
When prepared properly, sprout salad is also a delicious and nutritious option. Green moong are often soaked overnight, allowed to sprout for one to two days, and then softly steamed. After that, you can add ingredients like lemon, onions, tomatoes, and, if available, diced raw mango to it like you would any other salad. Add a handful of pomegranate on top, and it will be juicy and crunchy.
I recall once having some leftover grilled chicken even though I was running low on vegetables. I simply shredded it, combined it with slices of apple, cucumber, and lettuce, and added a dressing consisting of curd, garlic paste, and a small amount of honey. It had a delicious flavor. The best thing about salads is how adaptable they are. You can actually make something out of what you have.
While some individuals prefer warm salads, others prefer cold ones. Sometimes I add bell peppers and mushrooms to a bowl of lettuce and cherry tomatoes after sautéing them in butter and garlic. You may make this salad warm and comforting by adding some cheese or a boiled egg.
Let’s take a moment to discuss dressings. Sincerely, a salad’s dressing has the power to make or ruin it. Lemon juice, olive oil, salt, and pepper make up the simplest dressing. You can go crazy from there, though. It tastes fresh and Indian and may be made using hanging curd, smashed garlic, cumin powder, and coriander. For a more Asian feel, try one with peanut butter, soy sauce, a little vinegar, and chilli flakes. You can make a creamy dressing with only a spoonful of hummus, lemon, and water.
At a friend’s house, I also tasted this crunchy salad with peanuts, crumbled ramen noodles, carrots, and cabbage. She used a dressing made with vinegar, sugar, and sesame oil. It was crunchy, salty, sweet, and completely unexpected.
Roasting seeds, such as flax, pumpkin, or sunflower seeds, while having a jar close at hand, is a fantastic tip I discovered. A spoon adds some healthy fats and a crunchy kick to any salad. The same is true for smashed baked nachos, roasted papad chunks, or even roasted chana dal.
I occasionally chill any leftover rice and combine it with spring onions, boiling corn, capsicum, and coriander. It resembles an Indo-Chinese salad when soy sauce and lemon are added. I do refer to it as salad because, well, why not?
Corn salad is another dish that appeals to everyone. Bring the sweet corn to a boil, then add chopped onions, tomatoes, lemon juice, a little pepper, and a little green chili. If you feel like it, you can even add grated cheese. Children also adore this one.
Try pairing watermelon cubes with feta or paneer, a dash of black salt, mint leaves, a splash of balsamic vinegar, or even chat masala for those who want a sweet and spicy dish. It’s unique, refreshing, and quite simple to assemble.
Not to be overlooked is the raw banana salad, or kacha kela, which is prepared in some South Indian homes. After the banana has been boiled and grated, it is combined with curry leaves, mustard seeds, grated coconut, and lemon juice. It has a lot of taste but is light.
Additionally, some individuals prepare bhel-style salads by combining puffed rice with chopped vegetables, lemon juice, green chutney, tamarind chutney, and sev. Although it isn’t quite a salad in the Western sense, it nonetheless meets all the requirements because it consists of raw ingredients that have been freshly cut and combined.
Even millet salads are an option. cooked quinoa or foxtail millet combined with paneer, lemon juice, herbs, almonds, and veggies. incredibly nourishing and satisfying. This looked like something from a restaurant and was once served by a friend with pomegranate and roasted almonds.
If you want to add some flair to your dinner salads, consider serving them in layers or using colorful bowls. Sometimes the salad’s appearance makes it seem more appetizing before you even bite into it.
Additionally, before serving, chill your salad dishes. It keeps things cool and crisp, especially during the heat. There’s nothing worse than a warm, wet salad unless that’s the goal.
To be honest, I’ve learned from creating salads that complex cooking isn’t always necessary. Fresh ingredients, a little creativity, and a willingness to attempt unusual pairings are required. Some will surprise you, while others will fail.
On other days, I have a want for greasy food, but I check my refrigerator, take out some leftovers, combine them with vegetables, and maybe grill some paneer or tofu to produce a bowl of food that fills me up without being heavy. That is salad’s power.
It’s no longer just rabbit food. It’s authentic food. Delicious, adaptable, vibrant, and nutrient-dense. Depending on your mood, you can make it Indian, Italian, Asian, or Mediterranean. Additionally, you can enjoy it by yourself while watching your favorite show or bring it to work, school, or picnics.
Therefore, the next time you claim that you dislike salads, it’s possible that you haven’t yet discovered your favorite type. After all, it’s a tale of love that begins with a single mouthful.