Y’all I’ve just gotten so lazy. Except right now because I’m doing this on a whim. Actually I’m at my (share with husband) desk with a nice table lamp on the side and the window in the front. And I felt like I should type. So here I am. Anyhoo. I’m on the new-year-new-me kinda phase since 2020 has freshly rolled out.
Pineapple and Cucumber Salad Recipe
Not being a salad person is no reason not to eat a perfectly delicious salad. I’m not one for too many leaves though. I feel like a cow. No, I’m not talking about my figure. I’m talking about chewing those leaves. I prefer salads with chunks of veggies in them and just a few sprinklings of leaves. Like the wind happened to accidentally blow them my direction. Whenever I have people over for a meal, I try and squeeze in a decent salad in there. More often than not, I serve hearty curry based spicy meals and a salad sometimes saves the tummy from burning down. This salad has all the basics and some more. Pineapple and cucumber salad had to be my main heroes and the orange miso dressing, the bombshell heroine. It’s sweet, salty, sour, and delish!
Crushed Cucumber Salad with a Soy Miso Dressing
It’s what you think it is. Cucumber, crushed and served with a dressing. As simple as that. I recently saw someone on I follow and admire on Twitter post her meal which had this cucumber crushed and served on the side. Given how hot it still is in this part of the country, a cucumber salad seemed ideal. Well, I took it to my friend’s place and it was a hit. You can make this is in 5-8 minutes and is a great addition to your dinner.
One way to to use leftover chickpeas from when you made chole or hummus is to turn into a salad. Chickpeas are very filling and make for great salads without adding too many vegetables or even any meat to it. I usually toss the chickpeas in some salt and pepper and add some cucumber and tomatoes. This time I took it up a notch and popped them in my air fryer for a few minutes. They crisped up on the outside and were still soft on the inside. This added a great element of texture. Threw in some cherry tomatoes, capsicum and onions. Not just that, I roasted some cauliflower with turmeric and that was a great addition too.
It’s just a simple salad I put together in minutes (barring the 40 mins it took to roast the pumpkin in the oven). Pumpkin has never been a contender of favourite vegetable for me. I grew up picking the pieces out of sambar and curries while pulling my face. It still isn’t a favourite, but I learned how it can taste pretty good with other vegetables or in a luscious soup.
Some nights are salad night. As easy as salads look, they do take a while to bring all the ingredients together. Or maybe my salads do. It’s probably because I don’t like all raw vegetables and a salad dressing for a meal. I prefer cooked vegetables with some meat along with greens. This time I roasted pumpkin (originally for a soup but I changed my mind) and some boneless chicken, tossed them on some greens and crumbled some feta on it. Now that’s the kind of salad that works for me. For dressing, it was a balsamic, mustard and honey.
My friend and colleague ordered a salad from Freshmenu recently. I, as always, took a bite. I loved it so much that I attempted to replicate it. Must say, not too shabby. Only downside is that this isn’t a quick fix salad. The chicken has to be cooked, onions have to be caramelized, and I have to be patient. Still, worth the wait.
Boneless chicken breast – 1, cut into slices
Chilli garlic paste – 1 tbsp OR 1 tsp garlic paste with 1 tsp chilli powder
Honey – 1 tsp
Onions – 1 medium, sliced
Bell peppers – 1
French beans – a handful cut in half
Lettuce – handful torn into bite size pieces
Olive oil – 1 tbsp
Sugar – a pinch
Salt – to taste
Marinate chicken in the chilli garlic paste for an hour or till you go on with prepping the rest of the salad.
Saute the onions in olive oil on a hot pan.
Sprinkle sugar and salt and let it caramelize.
Once the onions turn brown, take it off the heat and keep aside.
In the same pan toss the beans and sliced bell peppers to roast a little.
Saute for 5 minutes and take it off the pan.
Add another tbsp of olive oil to the pan and tip the chicken in and let it cook for 6-7 mins.
Arrange the lettuce, bell peppers and caramelized onions in a bowl and top with chicken.
To a 1/2 cup plain yoghurt, add finely chopped mint leaves, coriander and dill, along with chilli powder or paprika. I also added a dash of honey. Mix well and serve with salad.
There used to be something snobbish about people who ate salads. I’m saying ‘used to’, because now I also eat them without complaining that they don’t make me feel full. Having said that, I do prefer salads with meat/fish. That’s what fills me up!
It was my birthday yesterday and I think I’ve had enough sugar to last me a month. And to top it all, a big juicy tenderloin burger. You know why the salad now, don’t you? Besides that, I found some really beautiful straw mushrooms and snow peas at a fancy supermarket here. Also, I didn’t use basa. I got myself some sole fish.
Ingredients for marinade:
2 pieces boneless fish fillets (180 gms approximately)
1 tbsp mustard sauce
1 tsp olive oil
Salt to taste
Marinate fish in mentioned ingredients for a couple of hours or overnight.
Rest of the salad:
Pan fry the fish in 1 tbsp olive oil till brown and done. Keep aside.
In the same pan, toss the mushrooms in and saute for a couple of mins.
Now saute the snow peas as well for another 2 mins.
Assemble the salad with the fish, mushrooms and snow peas along with whatever greens you have with you. I had rocket, and then I tossed in some green apple slices and pomegranate seeds.
Mix together extra virgin olive oil, 1/4 cup orange juice, 1 tsp mustard sauce, 1 tsp dried herbs, 1 tsp chilli paste/powder, a dash of honey and a tsp of balsamic vinegar.