I have started including a huge salad as part of both, lunch and dinner. The salad forms half of my meal. This, along with a simple smoothie in the morning helps me keep my blood sugar under control. This necessarily means that my salads must be exciting. I am constantly on the lookout for new salad recipes (or customise my own). Even when I replicate a recipe, it is customised to the ingredients readily available in my pantry. And the results have always been more than pleasing.
My cousin has been visiting me regularly for lunch. And has become a big fan of my salads. He likes it so much that he has requested his wife to pick up a salad every single day from my blog. Frankly, that is high praise indeed!
1 cup iceberg lettuce, torn roughly
1/2 cup cherry tomatoes, halved
1/2 cup cucumber cubes
10 olives (green, black or a mix)
1/2 cup chopped mint leaves
2 tbsp lemon juice
1/2 tsp chaat masala (I substituted Lebanese spice powder with this)
Salt to taste|
Mix all the ingredients for the dressing
Put all the vegetables into a bowl
Pour the dressing and toss gently
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