I love making salads. There are no rules. There’s total freedom in pairing different kinds of fruits and veggies. Need a crunch? Add some seeds, some crispy lettuce. Meed some juice? Add some oranges. I usually stay away from salad dressings. A simple sprinkling of lime juice and some salt and pepper does good for me.
Recently I am more inspired to make salads because my balcony garden is growing in full bloom with so many herbs and little veggies like lettuce, mint, chives, spring onions, radishes and tomatoes. My cucumber plant has started flowering. So a few fresh ingredients right from there and some (or actually a lot!) more from the shop, I made the freshest salad I could have at that time.
Health in a bowl with the freshest salad
Preparation Time: 10 mins| no cooking| Serves 2
2 cups lettuce leaves
2 medium (the reddest, plumiest) tomatoes (or 4-5 cherry tomatoes)
1 ripe avocado
1/4th cup croutons
1 tsp chia seeds
1 tsp sunflower seeds
juice of 1 lime
salt and pepper to taste
* Wash the lettuce leaves in cold water. Cut them into stripes and put them in a bowl filled with ice. This would keep them fresh and crisp.
* Cut the avocado in half, remove the stone and scoop out chunks
* Cut tomatoes, cucumber and orange into chunks. Remove seeds and skin from the orange chunks.
* Mix together all the ingredients (except croutons and chia seeds) in a bowl.
* Sprinkle croutons and chia seeds and serve immediately.
Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at http://www.myweekendkitchen.in/