Nutritious Salad – Let’s Toss Up some Detox

LETS TOSS UP SOME DETOX Nutritious Salad - Aviatorsbuzz

LETS TOSS UP SOME DETOX

A refreshing salad with some leafy greens and crunchy vegetables, tossed in a heathy ginger-lime-honey concoction with an added crunch of peanuts.

Ingredients:

For the base of the salad: Assorted lettuce leaves (Iceberg, Lollorosso etc.) – 2 cups

For the body of the salad:
Carrots – 1 cup sliced
Broccoli – 1 cup cut into florets and blanched
Cucumbers – 1, cut into slices
Sprouts – ½ cup
Red Capsicum – ½, cut into cubes
Mint leaves – 8 to 10 
Flaxseeds – 1 tbsp

For the dressing of the salad:
Orange juice – ½ cup
Honey – 1 tbsp
Sea salt – ½ tsp
Crushed black pepper – ½ tsp
Mustard paste – 1 tsp
Ginger juice – 1 tbsp

For the garnish of the salad:
Roasted crushed peanuts – 2 tbsp
Assorted fresh herbs- basil/parsley

Method:

  • Prepare all the ingredients for the salad
  • Clean the lettuce leaves and refresh them well
  • Combine all the dressing ingredients in a jar and shake well
  • Assemble the ingredients required for the body of the salad in a mixing bowl and pour the dressing in, toss up the salad
  • Arrange the fresh lettuce leaves in a salad bowl and top it up with a generous helping of the tossed up salad
  • Garnish and serve immediately

Chef’s variations:

  • Try adding boiled egg whites to the salad with some apricots or dates
  • Boiled or roasted/grilled chicken cubes also go well with the salad
  • Try using indian style tandoori mushrooms/prawns/ chicken tikka as well for an indo-fusion salad

Do share your views and feedback in the comments section below and feel free to write in with any food related queries.

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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".