5 Refreshing Summer Salads

Kachumber Salad

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Mix diced cucumber, tomato, onion, and chopped green chili in a bowl. Add freshly chopped cilantro leaves. Season with roasted cumin powder, salt, pepper, and lemon juice. Toss well and serve chilled.

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Chaat Salad

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

In a bowl, combine chickpeas, potatoes, cucumber, tomatoes, and onions. Drizzle with tamarind chutney and mint chutney. Sprinkle with chaat masala and roasted cumin powder. Top with sev, pomegranate seeds, and chopped cilantro leaves. Mix well and serve immediately.

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Sprouted Moong Salad

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Combine sprouted moong beans, cucumber, carrot, tomato, green chili, and cilantro leaves in a bowl. Squeeze lemon juice over the salad. Sprinkle with chaat masala and salt according to taste. Mix well and serve chilled.

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Raw Mango Salad (Kairi Ka Salad)

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

In a bowl, mix grated raw mango and carrot. Add chopped green chili and cilantro leaves. In a small pan, heat oil and add mustard seeds and curry leaves. Once they splutter, pour this tempering over the salad. Add roasted peanuts, salt, and a pinch of sugar. Mix well and serve.

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Spinach and Lentil Salad

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

In a bowl, combine blanched spinach leaves, cooked lentils, chopped onion, tomato, and minced garlic. Drizzle with lemon juice and olive oil. Season with salt, pepper, and cumin powder. Garnish with chopped mint leaves. Toss well and serve at room temperature.

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

5 Refreshing Summer Salads

Kachumber Salad

Mix diced cucumber, tomato, onion, and chopped green chili in a bowl. Add freshly chopped cilantro leaves. Season with roasted cumin powder, salt, pepper, and lemon juice. Toss well and serve chilled.

Chaat Salad

In a bowl, combine chickpeas, potatoes, cucumber, tomatoes, and onions. Drizzle with tamarind chutney and mint chutney. Sprinkle with chaat masala and roasted cumin powder. Top with sev, pomegranate seeds, and chopped cilantro leaves. Mix well and serve immediately.

Sprouted Moong Salad

Combine sprouted moong beans, cucumber, carrot, tomato, green chili, and cilantro leaves in a bowl. Squeeze lemon juice over the salad. Sprinkle with chaat masala and salt according to taste. Mix well and serve chilled.

Raw Mango Salad (Kairi Ka Salad)

In a bowl, mix grated raw mango and carrot. Add chopped green chili and cilantro leaves. In a small pan, heat oil and add mustard seeds and curry leaves. Once they splutter, pour this tempering over the salad. Add roasted peanuts, salt, and a pinch of sugar. Mix well and serve.

Spinach and Lentil Salad

In a bowl, combine blanched spinach leaves, cooked lentils, chopped onion, tomato, and minced garlic. Drizzle with lemon juice and olive oil. Season with salt, pepper, and cumin powder. Garnish with chopped mint leaves. Toss well and serve at room temperature.

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