Avni Mehrotra

reformed journalist

disgruntled restaurant marketer
always hungry, always foolish

Healthy, innovative and easy to prepare salads

There's more to salads than just tossing together some fruits and veggies with salad seasoning. A range of never-heard before ingredients, including super foods have made way into salad recipes to add a dash of nutrition to this health-conscious preparation. Listed are two simple salad recipes by PVR Mistral, Vasant Kunj, New Delhi

Vegetarian Quinoa Salad

·         Blanched quinao seeds 120 gms
·         Brunoise Green beans 40 gms
·         Brunoise  bellpeppers 40 gms
·         Toasted pine nuts 10 gms
·         Brunoise red Onion 20 gms
·         Sumac powder 1 Tea spoon
·         Zatar powder 1 Tea spoon
·         Chopped garlic 2 pinch
·         Chopped parsley  ½ Tea spoon
·         Lime juice  ½  Tea spoon
·         Extra virgin olive oil 2 Tea spoon
·         Salt & pepper to taste

·         In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 14 minutes. Allow cooling to room temperature; fluff with a fork.
·         Meanwhile, in a large bowl, combine olive oil, sea salt, sumac powder, zatar powder, chopped garlic, lemon juice, brunoise green bean, bell pepper, red onion, and chopped parsley. Stir in cooled quinoa.
·         Add salt & pepper to taste.
·         Garnish with toasted pine nuts. 

Grilled Chicken Salad

·         Chicken thigh bone less 160 gms (without skin)
·         Char grilled zucchini 50 gms
·         Char grilled asparagus 50 gms
·         Red pepper 40 gms
·         Grilled onion ring 20 gms
·         Cherry tomato 4-5 no
·         Snow peas 3-4 no
·         French beans 3-4 no
·         Mix lettuce  40 gms
·         Sisame oil  ¼ Tea spoon
·         Orange juice reduction 8ml
·         Sisame seeds  ½  Tea spoon
·         Extra virgin olive oil 2 Tea spoon
Salt & pepper to taste  

·         Preheat the grill for high heat.
·         Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat and slice.
·         In a large bowl, add mix lettuce, cherry tomato, French beans, snow peas, grilled asparagus, zucchini and bell peppers.
·         Then tossed with sesame orange dressing (sesame oil, orange reduction, toasted sesame seeds, extra virgin olive oil, salt & pepper)
·         Top with the shredded grilled   chicken, grilled onion rings and tossed sesame seeds.

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