#BTExperts A Scrumptious Superfood Salad For The Health-Conscious Bride

Chef Jatin Mallick, Tres, shares his quick salad recipe that is all things healthy and hearty, without compromising on taste!

Looking to curb unhealthy snacking during lock-down? Well, this delectable salad is the perfect alternative to satisfy those cravings. Laden with the latest superfoods, the health enthusiast can go all-out, guilt-free with this binge-worthy delight!


  • Ingredients:

1 Pomegranate

2 Beetroots

2 Oranges

15-20 pc Beans

2 small flowers of Broccoli

60 gm French dressing

Salt & Pepper to taste

Flax seeds, Sunflower or Pumpkin seeds


  • Dressing:

8 tbsp White wine vinegar

4 tbsp Dijon Mustard

2 tbsp Honey

5 tbsp Olive Oil

Grated ginger, as per taste

Salt & Pepper to taste

Combine all the ingredients in a bowl and whisk well. Add olive oil gradually, while whisking until the dressing thickens.



1. Wash, peel and slice the beetroot into medium-sized cubes.

2. Add the sliced beetroot into a sauce pan and fill it with water to cover.

3. Boil it on a high flame and then cook it for 20-25 minutes on a medium flame, until tender.

4. Drain the water and set aside.

5. Peel and segment the oranges.

6. Boil the beans for 5 minutes.

7. Wash the broccoli, cut the florets into small pieces and sauté them lightly for crunch.

8. Take a large bowl, toss all the ingredients together, add dressing and mix well. Garnish it with the seeds and serve.


Ready, set, eat!


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