Healthy Salad Bowl – Forever Green Salad

Salad Bowl - Aviatorsbuzz


For the base of the salad:

Assorted lettuce leaves – Iceberg lettuce/romaine/Lollo rosso, can also use purple or white cabbage leaves as well.

For the body of the salad:
  • Boiled chicken cubes/grilled paneer/tofu cubes – 1 cup
  • Blanched sprouts/boiled rajma/chana/chauli – 1/2 cup
  • Boiled pasta of your choice/cooked brown rice/oats – 1/2 cup
  • Shredded capsicums – 1/2

For the dressing of the salad:

  • 1 avocado, ripe, peeled and cut
  • Basil leaves – 1 cup
  • Garlic – 1 tsp chopped
  • Limejuice – 2 tsp
  • Salt and pepper to taste
  • Olive oil – 2 tbsp.
  • Chilled water – 2 tbsp
  • Cashews/ peanuts/walnuts – 1 to 2 tbsp
  • Mint leaves – 8 to 10 
  • Hung curd/mayonnaise – 1/2 cup

For the garnish of the salad:

Microgreens/cubed red-yellow capsicums/olives/cheese shavings/cherry tomatoes/ melon seeds.

  • Prepare all the ingredients for the salad.
  • In a chutney-grinder combine all the ingredients for the dressing and churn well, add it to the beaten hung curd in a mixing bowl and check for seasoning.
  • Just before serving the salad, add the pre-prepped body of the salad as per choice and toss well.
  • On a salad plate/bowl place the assorted lettuce or greens of your choice, portion the salad, garnish appropriately and serve.

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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".