Delicious and Healthy Salads for Guilt-free Bingeing

These quick and easy salads are filling and refreshing, just what you need when you are trying to reach your fitness goals

If you have been trying to eat healthy but haven’t succeeded as you crave delicious food, then we feel you. But the good news is healthy food can be tasty too! All you need is a little help from the chefs to make some sumptuous and yummy salads at home. So we have asked two chefs to share easy and delectable recipes that will leave you craving for more. Read on and get started!

Barley Salad



Ingredients

½ cup Pot Barley

1 Orange segments

½ No  Pomegranate

1 tbsp Roasted peanuts

1 tbsp Hung curd

4-5 Leaves Chopped mint

1 tbsp Orange reduction

1 tbsp  Tomato tempering

2 tsp Salt

1 tsp Cracked pepper

4 to 5 Fried curry leaves

1 tsp Brown onion

For Tomato Tempering

30 ml Oil

1 tsp Mustard seeds

3 to 4 Curry leaves

½ no Chopped Onion

½ no Chopped Tomato

1 tsp  Kashmiri chilli powder

1 tsp Salt

Method for Tomato Tempering:

Take oil in a pan and add mustard seeds and curry leaves and let it crackle. Add chopped onion and sauté it until translucent. Add Tomatoes and spices and cook for 20-25minutes at low flame. Store under chiller

For orange reduction

1 cup Orange juice

1 tsp Sugar

1 no Cinnamon

Method for orange reduction:

Put everything in a pan and heat at a medium flame till it reaches a
syrup like consistency.

Store it in refrigerator in a sterilized glass jar.

For the salad

Rinse and soak the barley for at least 2 hour. Boil barley with a tsp of salt and rinse again to remove excess starch, once done strain and chill In a mixing bowl make the dressing by adding hung curd, tomato tempering and orange reduction Toss in the chilled barley, add orange segment, adjust seasonings and give a gentle mix Mix in the pomegranate and mint leaves. The salad is ready to be served Garnish with brown onion, fried curry leaves and a sprig of mint

Recipe by Chef Utkarsh Bhalla, Brand Chef, Sly Granny and Sly Granny Cafe

Nutrition Bomb



Ingredients:

For salad

40gm Cucumber dice

40gm Cherry tomato halves

10gm Basil

10gm Mint

20gm Focaccia croutons

160gm Microgreens

5gm Flax seeds

20 ml Lime dressing

For dressing

400 ml Lime

10 gm Salt

20 gm Black pepper

30 Focaccia bread croutons

Method of Preparation:

For dressing

Whisk all dressing ingredients together in a bowl.

For focaccia crouton

Cut the focaccia breads into large cubes, dry them in oven at 140’C
till golden brown and dried.

For salad

Toss all the ingredients together with lime dressing, salt and pepper.

Add focaccia croutons to the salad.

Sprinkle flax seeds as garnish.

Recipe by Chef Manjul Myne, AnnaMaya, Andaz Delhi

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