Veggie Salad
Serves: 2
Prep Time:
Cook Time:
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Healthy and light summer salad with fresh raw veggies and nuts and seeds.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | medium sized carrots |
| 2 | medium sized cucumbers |
| 1 | small tender white indian radish |
| 1 | large tomato |
| 3 | green onions |
| SEEDS & NUTS: | |
| 2 tablespoons | shelled pumpkin seeds |
| 1 tablespoon | roasted sunflower seed |
| 1/2 tablespoon | sesame seeds |
| 1 tablespoon | chopped or whole cashew nuts |
| 1 tablespoon | chopped almonds |
| 1 tablespoon | chopped pistachio nut |
| 1 tablespoon | chopped walnuts |
| SALAD DRESSING: | |
| 1 tablespoon | extra virgin olive oil |
| 1/2 or 1 teaspoon | lemon juice |
| 3 or 4 | fresh basil leaves, chopped |
| fines herbes, to taste | |
| 1 teaspoon | celery, finely chopped |
| salt, to taste | |
| pepper, to taste | |
Directions:
Rinse all the veggies. peel and chop the carrots, radish, and cucumber.
Chop the tomatoes. Finely chop the green onions. Place all vegetables in a salad bowl.
Heat a skillet and dry roast all the nuts and seeds until crisp and lightly browned. Set aside to cool.
in a small bowl, whisk all the dressing ingredients. Drizzle over vegetables.
Toss well to coat vegetables with the dressing. Sprinkle the roasted seeds and nuts.
Serve immediately.
Source: vegrecipesofindia.com
