Ideally there’s not really a recipe for salad, just toss in what you have/ love and think of a unique dressing! Here we have a new salad combo for you- Soft-Crispy-Crunchy combo. Adding paneer and sunflower seeds makes it healthier and wholesome. Great option as a meal along with a soup and perfect for summers where one wants to eat light non greasy food. Since there is no cooking or steaming involved, it can be ready in minutes!
Ingredients for 2 servings
- Corn- 3 Tbsp Boiled
- Paneer/Tofu- 3 Tbsp Diced
- Zucchini – 2 Tbsp Diced
- Peppers- 2 Tbsp Diced
- Sunflower Seeds- 2t Roasted ( or as per liking)
Salad dressing
- Cranberry mustard 2-3t
- Lemon juice 1t
- Parsley 1 tsp chopped
- Salt as per taste
- Dash of tabasco
Method
- Mix the ingredients for dressing, do a taste test and keep aside.
- Toast the sunflower seeds.
- Dice all the vegetables and refrigerate; leave paneer at room temp.
- In a salad bowl, mix all the salad ingredients, pour the dressing and toss t well.
- Serve at room temperature/ cold.
Tips
- Always add dressing just before serving/eating. Dressing should just coat not overflow over the salad.
- Adding cooked barley can give a new texture and make it into a complete meal.
- If you do not have cranberry mustard, can replace it with plain mustard mixed with little honey.
- You can add crumbled feta cheese for a great taste (reduce salt then).
- Since it’s the season you can add diced tangy mango too for a delish twist!