Healthy Broccoli Toss Salad

Broccoli Toss Salad
(Source:depositphotos)

Ingredients :

For the base of the salad: Assorted lettuce leaves- 1 cup (iceberg/lollo rosso /cos/chicory/endive)

For the body of the salad: 

  • Broccoli – 300 gms cut into florets and blanched
  • Dates – 3 to 4 sliced
  • Cherry tomatoes – 4 to 5 cut 1 x 4
  • Red capsicums – 1 no shredded
  • Fresh sprouts – 1 cup, washed

For the dressing:

  • Olive oil – 2 tbsp
  • Sliced almonds – 1 tbsp
  • Pumpkin seeds – 1 tbsp
  • Lime juice/vinegar -1 tbsp
  • Mustard paste – 1 tsp
  • Tomato ketchup – 1 tbsp
  • Chaat masala – ½ tsp
  • Cumin pd – ¼ tsp
  • Salt and pepper to taste

For the garnish of the salad : Assorted herbs/ nuts/ seeds

Method :

  1. Prepare all ingredients for the salad.
  2. Toss the dressing separately and keep ready.
  3. In a mixing bowl add the body of the salad and pour dressing just before serving.
  4. Toss well, garnish appropriately, serve chilled

Chef’s variations :

  • Try adding boiled chicken cubes and sour cream or cream cheese to the dressing.
  • You can also use grilled vegetables with paneer or tofu.
  • Leftover non-veg starters like chicken tikka, sauteed prawns/ roast meat can also be used.

For more on Quick fix salads, click here.

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A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".

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