By far, this is the most popular Indian salad, served as an accompaniment to many dishes. It is refreshing, colorful and a cinch in preparation. It can be served during the warm, summer months as a side salad. Use vine ripened tomatoes as they pack the most flavor and are the sweetest. The use of fresh mint and cilantro is essential and shouldn’t be substituted. Allow the flavors to marry well, so thirty minutes in the fridge is the minimum,…
This is a phenomenal salad – the colors vibrant and the flavors fresh and crisp. There is a myriad of trappings that would marry beautifully; from grilled vegetables, shrimp, chicken and hanger steak for protein, to tangerines, strawberries, grapes and feta for a touch of sweetness and creaminess. You could include marinated artichokes, black Kalamata olives and take it a step further – instead of feta, marinated mozzarella balls. And since everything looks better with a splash of color, some…
INGREDIENTS ½ Jicama, sliced into thin matchsticks 1 avocado – cut into squares Tomatoes – Plum, cherry or any other kind cut in half ½ cup of cooked Edamame ½ Hothouse/English cucumber – medium diced (not peeled) 1 large shallot – chopped fine 1 cup of roasted corn kernels 1 ripe mango – peeled and cubed 10-15 ripe strawberries – sliced ½ cup each of fresh cilantro and mint 1/4 cup of chopped walnuts 1 cup of shaved fresh fennel…