A salad has its own charm. A mix of delicious veggies & lip-smacking dressing makes it a recipe straight outta heaven!

Cook Time – 10 minutes
Serving – 4 people

INGREDIENTS –

  • Carrot – 2 no washed and peeled
  • Radish – 2 no washed and peeled
  • Less seed Cucumber – 2 no washed
  • Broccoli – 1 cup cut into 1-inch florets
  • Beetroot – 1 no washed and peeled
  • Bamboo shoots (optional) – 50 gm sliced
  • Palm heart (optional) – cup cut into roundels
  • Asparagus – 6 no peeled and sliced into 2-inch pieces
  • Flax seeds – 1 tablespoon
  • Dressing Ingredients:
  • 3 tbs Extra virgin Olive Oil
  • 4 tsp Mustard
  • 2 tbsp Vinegar
  • Sea Salt to taste
  • Pepper powder to taste
  • 1 tbsp Honey
  • 1 tbsp Water
  • 1 Cup Salad Oil
Photo Credits: betterbutter

INSTRUCTIONS –

  1. For the Dressing:
  2. Mix water & mustard. Add Honey & vinegar. As the mustard mix completely and blend well. While continuously whisking, slowly pour in the oil and let it blend into the mixture. Check and adjust the seasoning.
  3. For the Salad
  4. Bring water to boil in a large pot. Add broccoli, asparagus and bamboo shoot to boiling water for 30 sec.
  5. Take it out with a mesh strainer and immediately refresh it in ice water, to stop cooking further.
  6. Thin slice half of the cucumber, beetroot, carrot & radish thin with a mandolin or peeler.
  7. Roll & shape slices like a flower petal.
  8. Slice rest half into julienne (matchstick shape).
  9. Dip it into ice chilled water to crisp it up & to hold the shape.
  10. Drain & pat dry all the vegetables. In a mixing bowl add all the vegetable except palm heart.
  11. Season lightly with salt & pepper. Add dressing & toss well.
  12. Add palm heart & drizzle little more dressing on top. Serve instantly.

 

By Guppy by Ai