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Salads

Recipes/ Salads

Spring Salad

January 4, 2018

This might be the best salad you’ve ever had. Recently I have been experimenting tirelessly trying different salad recipes with various arrays of ingredients and dressings. Often making my own distinctive dressings with avocado, cilantro, cashew, and other invigorating ingredients depending on my current mood. I started adding salads in my diet more because they are so light, healthy, nutrient-rich, and easy to make. Occasionally I get tired of eating curry with loads of spices and crave something fresh, raw, and juicy. I find different ways to incorporate a larger blend of raw vegetables and fruits into my diet. Like most people, I used to find it hard to eat just raw vegetables because they are so bland. Then, I decided to spice the menu up with some delectable dressing and add a little tanginess with fruits like pomegranate. ย You can make infinite varieties of salads if you just focus on seasonal produce.

Here is my version of delicious spring salad. You can also make a lettuce wrap out of it. It is absolutely mouth watering.

Spring Salad

By Babita Serves: 2
Cooking Time: 20 minutes

Ingredients

  • Apple - 1
  • Grapes -1 cup
  • Cucumber - 1
  • Carrot- 3-4 small
  • Mandarin Orange - 2
  • Celery - 1 (thinly sliced)
  • Salt/Pepper- A pinch
  • Hummus - 2 tablespoons
  • Lemon juice - 1/2 teaspoon
  • Walnut - 1/2 cup (up to you)
  • Roasted Sesame Seed - 1 teaspoon

Instructions

1

Wash all the fruits and vegetables.

2

Slice the apples.

3

Once you cut all the fruits and vegetable, put them in a bowl.

4

Add salt, pepper, hummus, lemon juice, and walnuts.

5

Mix them well.

6

Garnish with sesame seeds.

7

It's ready! Enjoy!!

Notes

If you are moody, try this recipe. It will change your mood right away. Plus it's so refreshing and healthy, you can eat them with your whole family for lunch, brunch, or dinner.

Recipes/ Salads/ Snacks

Mung Bean Salad

November 2, 2017

Mung bean is one of the best beans for our physical well-being, nourishing you from the inside out. It contains Protein, Carbohydrates, Vitamin C, Vitamin K, Magnesium, as well as Copper. In Nepal, we eat mung bean dal but we do not have a culture to eat mung bean sprout salad. This salad is not the traditional Nepali style but something I learned during my stay in the United States. They are common in Thai, Vietnamese, Korean and other Asian dishes. Personally, I like the fresh and juicy taste of the sprout itself so I add them in noodles or salads.

Make sure you soak them in warm water around a minute because the sprouts grow in warm, moist conditions and have a high risk of bacterial contamination otherwise.

Mung Bean Salad

Serves: 2
Cooking Time: 10 minutes

Ingredients

  • Mung Bean Sprout: 1 lb
  • Sea Salt: 1/2 teaspoon
  • Lime Juice: 1/2 teaspoon
  • Sesame Oil: 1/2 teaspoon
  • Green Chillies: 1 (finely chopped)

Instructions

1

Wash Mung Bean thoroughly.

2

Boil them for a minute then drain the water.

3

In a bowl, add the sprouts, salt, lime juice (depending on your taste), sesame oil, and green chillies.

4

Mix them all together.

5

Salad is ready.