This salad is so named because of the beautiful hues present in it. The colours of summer, of golden rays and green leaves all around. And also because of the fresh golden yellow produce that I have used in it. It tastes best when chilled, and when the dressing marinates further. The result is definitely mushy, so if you don't like it like this, then you can toss the dressing just before serving.
SERVES 4
INGREDIENTS
1 cup lettuce
handful of spinach leaves
¼ cup spring onions
2 tbsp coriander
2 tbsp mint
2 tbsp dill
1 mango
1 avocado
1 onion
1 yelllow bell pepper
½ cup cucumber
½ cup tomato
Dressing:
2 tbsp olive oil
2 tbsp lemon juice
Salt to taste
¼ tsp pepper
1 tbsp honey or maple syrup or brown sugar if vegan
½ tsp cumin powder
3-4 cloves garlic, minced
METHOD
For the salad, I took lettuce, spinach, spring onion greens, coriander, mint and dill and roughly tore everything. The choice of greens are up to you, whatever you have on hand will work.
Add diced mango, avocado, onions, yellow bell peppers, cucumber and tomato. Maybe some pineapple if you have. Toss these together.
For the dressing, in a small bowl, whisk olive oil, lemon juice, salt, pepper, honey, cumin powder and minced garlic.
Mix everything up and serve.
Tip: You can also add some boiled quinoa or rajma/kidney beans to make it into a meal.
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