Nutritious Salad – Hearty Affair

Salad For Health - Healthy Tips Aviators Buzz

A mix of beans and peas with veggies in a mild dressing to tickle your palate.


For the base of the salad: White cabbage/purple cabbage – 1 cup shredded

For the body of the salad:
Boiled sweetcorn – 1 cup
Boiled chickpeas/kidney beans – ½ cup
Boiled peas/beans – ½ cup
Red/green/yellow capsicums – ½ cup, cut into cubes
Celery – 2 tbsp

For the dressing of the salad:
Olive oil – 2 tbsp
Honey – 1 tsp
Grated cheese -1 tbsp
Lime juice – 1 tbsp
Mint leaves -10 to 12 chopped
Chat masala/ rock salt – ¼ tsp
Peanut butter – 1 tbsp
Salt and pepper to taste

For the garnish of the salad: Fresh herbs/sliced nuts/parsley/cheese/olives


  1. Prepare all the ingredients for the salad
  2. Arrange all the ingredients for the body in a mixing bowl
  3. Prepare the dressing separately and add  
  4. Toss well
  5. Serve on a bed of crispy lettuce leaves
  6. Garnish appropriately and serve immediately

Chef’s Variations:

  1. Try adding assorted veggies of your choice like zucchini, baked beans, cauliflower, carrots, assorted mushrooms
  2. For the non-veg variety you can try adding sliced chicken sausages, boiled eggs, ham or salami, poached fish
  3. Varied option for the dressing can be to use a hung curd in combination with honey and chilli flakes with a dash of mint, and a touch of crushed cumin seeds and rock salt

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".


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