Enjoy a healthy winter with these easy salad recipes

Beetroot Tartare Salad by chef Tarun Sibal, director, One Fine Meal

Relish a healthy plate of this salad.

Ingredients

For Walnut and Mooli Curd

1/2 cup – Hung curd
5ml – Fresh lemon juice
1tbsp – Grated radish
4 no – Crushed walnut
Salt to taste

*Mix all the ingredients together

For Beetroot Tartare

2 no – Large red beets
3tsp – Walnut oil
2tbsp – Apple cider vinegar
1tsp – Pepper
1tsp – Madras curry powder
1tbsp – Vinegrette dressing

Method

For the beets

*Blanch the beets in water, vinegar, salt, sugar.
*Dice it into small cubes.
*Temper with madras curry powder and walnut oil.

For avocado and cashew

*Blend ripe avocado and hydrated cashews into a paste. Add salt, pepper, lemon.
*Serve the tarter with a help of a mould. Add pea shoots, pine nuts, vinaigrette, and cracked black pepper .

Warm Sprouts Salad by chef Vineet Bahuguna, Hilton Garden Inn, New Delhi/Saket

Give your traditional salads this twist.

Ingredients

100g – Beans sprouts
30g – Bell pepper juliennes
30g- Carrot juliennes
20g – Green onion juliennes
5g – Ginger
Light soya sauce to taste
5g – Sugar
10ml – Sesame oil
Crushed black pepper to taste
5ml – Lime juice
White sesame seeds for garnish

Method

*Heat sesame oil in a wok, add ginger, carrot and bell peppers. Sauté for few seconds then add the sprouts and stir well.
*Add in soya sauce, sugar, crushed black pepper and toss well on high flame.
*Add green onions and give it a toss.
*Finish with lime juice and white sesame seeds garnish.

Grilled Chicken Poke Sriracha Aioli by chef Sidharth Sharma, corporate chef, Saints N Sinners Gurgaon

Have you tried this recipe yet?

For base

1/2 cup – Boiled and cooled soba noodles

For Grilled Chicken

1 no – Boneless breast of cleaned chicken
2 no – Chopped garlic cloves
Salt to taste
1tsp – Virgin olive oil
1/2tsp – Chili flakes
1/2tsp – Crushed black pepper

For dressing Sriracha aioli

1tbsp – Sriracha sauce
1tbsp – Extra virgin olive oil
2-3 np – Chopped garlic cloves
1/2tsp – Lemon juice

Toppings

1/2 no – Beetroot (roasted/raw)
4-5 no – Avocado slices
1/2 no – Carrots peeled and sliced
1/4 cup – Red cabbage, cut into squares
1 no – Spring onion greens
1/2 no – Bell peppers (optional)
2-3 pods – Edamame beans

Method

*Clean and marinate the chicken breast and keep aside for at least half an hour.
*In the meantime, prepare the dressing by mixing the ingredients. Use a whisk to blend the dressing evenly.
*Drizzle the boiled and cooled soba noodles with some dressing and arrange it on a clean plate or a shallow bowl.
*Grill and slice the chicken breast and arrange it over the soba noodles.
*Individually douse each of the toppings in the dressing and arrange them around the soba and grilled chicken.
*Drizzle some dressing on to the dish.
*Additionally you can sprinkle a mix of healthy sunflower, flax seeds etc to add crunch.