Summer salad

“One of the benefits of eating salad is that you can eat tons of it and never be satisfied.” – Jim Gaffigan

A salad is nothing but lots of vegetables or fruits cut into small pieces and tossed with a dressing or a vinaigrette. A protein could be added and the dressing could vary from something as mayonnaise to an olive oil vinaigrette.

In this case, it’s a simple lime and honey dressing, just apt for the hot and humid weather we are facing at the moment. I am not a big fan of salads especially, the salads put out at the big buffet spreads. Maybe it’s some sort of mind game, overworking and calculating, as to when the vegetables staring back t me could have been cut, have they been washed ………….etc. etc. Salads at small dinners, it’s a different story altogether.

Basically, salads are a no stress dish, there is no specified uniformity in the way the vegetables / fruits are cut. This is a tossed salad so you really do not need iceberg lettuce, you just toss the salad and dressing and pile it onto a dish. A lovely dinner usually laid out has to have a lovely salad.

There is no end in sight to this years Summer. It seems to be just going on and on and each and every coconut vendor seems to be doing brisk business- as late as 7.30- 8 pm. In one tender coconut serving, you get all the electrolytes you need for the day and it keeps you satiated and going for a long, long time.

This is a salad I love putting together and chilling it thoroughly before I dig into it.

Happy to be sharing this wonderful, easy, appetising salad recipe.

Ingredients:

  • Tender coconut pulp -2
  • Apple- 2 cut into cubes
  • Pear -2
  • Mango – 1 big ( Alphonso or any sweet mango)
  • Crushed walnuts -3 tbsp
  • Mint leaves – a few

For the Dressing:

  • Lime juice of 1 medium sized lime -2 tbsp
  • Honey -5 tbsp
  • Salt& Pepper
  • Chilly flakes -a tsp ( optional )

Method:

  • The pulp of the tender coconut should be firm and cut into strips.
  • The skin of the mango should be removed and the mango should be cut into medium size wedges.
  • The skin of the pears too should be removed and cut into small pieces .
  • Apples should be cut into small pieces with the skin on.
  • Walnuts should be roasted and crushed with a rolling pin.

For the Dressing:

  • Measure out the lime juice, it could vary.
  • The honey should be 2 and a half times to that of the lime juice.
  • Add salt and pepper. You can add crushed chilly flakes too(optional) for a little zing.

To assemble:

  • In a fruit bowl take all the salad ingredients and mix gently.
    Keep aside 2 tbsp and add the rest of the dressing, toss well.
    Keep the salad to chill.
    Just before serving, add the crushed walnuts, mint leaves and the dressing kept aside.

Chefs tips:

  • You can always add tinned pineapple, ( stew if using fresh pineapple) avocado, peaches, kiwi , dragonfruit. Try out different combinations.
  • Depending on how sour the lime juice is, honey should be added.
  • The final dressing should be tangy with a subtle hint of sweetness.
  • This salad serves 4-6.

Many people eat salad dutifully because they feel it’s good for them whereas the more enlightened types eat a salad because it’s actually good. – Laurie Calwin

Till my next post,

Cheers

Rose

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