My Blog

Category: Salads

  • Grilled Paneer Salad

    Paneer is one of those things that every Indian loves. Whether it is paneer tikka masala, paneer makhani, palak paneer or paneer bhurji. I am taking my paneer love to the next level with this salad. It adds an extra feel good factor to my paneer tikka cravings with the addition of vegetables and greens. Low carb and high in protein, this salad is certainly not a side one and can be a meal in itself.

    Making paneer tikka can be daunting. Let me tell you, it is not. It uses pantry ingredients and nothing exotic. Yes, the marination can take a couple of extra hours, but putting the salad together thereafter takes just a few minutes.

    The paneer can be cut into whatever shape and size you choose. As much as I like bite sized paneer pieces in a salad, larger pieces give the appearance of a heavier salad, so I have gone with larger chunks. Simple pantry ingredients like yoghurt and your choice of spices mixed together, coated on the paneer and vegetables and left to marinate for 3-4 hours is all it takes. In the meanwhile, you can prep the greens to put the salad together.

    All in all, the flavorful grilled paneer can have multiple uses through the week and makes for a great protein rich meal post-workout. So this can be prepared over the weekend and enjoyed through the week.

    Prep time3-4 hours
    Cook time10-15 mins
    Serves2

    Ingredients

    Protein

    • Paneer – 1 block of 14oz, large dice

    Vegetables

    • Multi-colored Bell Peppers – 2-3, large dice
    • Iceberg Lettuce – 1 small head, thoroughly washed, dried and chopped
    • Cherry Tomatoes – A handful, halved
    • Purple Cabbage – 1/2 cup, shredded
    • Carrot – 1/2 cup, julienned

    Marination

    • Yoghurt – 1/2 cup
    • Red Chili Powder – 1 tbsp
    • Coriander-Cumin Powder – 1 tbsp
    • Garam Masala – 1 tbsp
    • Ginger – Crushed, 1 tbsp
    • Garlic – Crushed, 1 tbsp
    • Salt – As per taste
    • Oil – 2 tbsp

    Ingredient Notes

    • Paneer can be substituted with halloumi cheese. For a vegan option, tofu can be the protein substitute and plain plant based yoghurt
    • Any variety of greens can be used. I have used iceberg lettuce, but romaine lettuce, spinach, arugula or mixed greens can also be used

    Method

    1. Marination
      1. To a bowl, add the paneer and vegetables
      2. Add all the remaining marination ingredients. Mix well and make sure every piece is coated with the marination masala. Place in the refrigerator to marinate for 3-4 hours
    2. Grilling the paneer
      1. Air fryer
        1. Set the air fryer to “Air Fry” mode
        2. Once the pre-heat cycle is completed, add the vegetables and paneer to the air fryer basket. Set the timer to 8 minutes and temperature to 370F
      2. Stove top grill
        1. Heat 1-2 tbsps of on a grill pan
        2. Add the marinated pieces of vegetables and paneer to the grill pan. Cook until all sides are golden
      3. Oven
        1. Pre-heat the oven to 370F
        2. In the meanwhile, place the marinated vegetables and paneer on a baking tray lined with parchment paper
        3. Once pre-heat is complete, bake for 8-10 minutes until they are golden brown
    3. Assembling the salad
      1. To a bowl or large platter, add lettuce
      2. On this place the grilled paneer and vegetables
      3. Add chopped tomatoes
      4. Squeeze some lemon juice and ENJOY with a dipping sauce like mint chutney or mayonnaise!

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Kala Chana Salad

    When I think of salads, anything except cucumbers and tomatoes on a bed of lettuce comes to mind. For me, salads need to have a combination of colors, flavors, textures and nutrition.

    I was not much into salads until I started eating lunch salads at my office cafeteria and boy oh boy, the variety was zero. There was the regular lettuce or spinach, some basic veggies, a couple of cut meat options and a ton of sauces with artificial flavors and preservatives. As a vegetarian, even with a salad my options were limited and frankly quite bland and boring. That’s when I decided that I was going to create my own salads with a variety of veggies, flavors and textures.

    This Kala Chana salad is one of my many favorites, due to its sheer simplicity yet its ability to carry so many flavors and textures together.

    Kala Chana literally translates to Black Chickpeas. These are actually brown in color and also known as desi chickpeas. Compared to a regular beige chickpea (garbanzo bean), they are rougher in texture on the outside and have a nuttier flavor. From a nutrition perspective, Kala Chana is packed with protein, fiber, iron and folate. Just like many other legumes and pulses, this legume is a regular part of Indian vegetarian diets.

    Kala Chana has a firm texture. So it requires soaking for a few hours and then pressure cooking. Despite this, it maintains its shape (without turning into a mush) making it a great fit for salads, curries and soups.

    This salad is makes for a great weeknight meal on its own, as a side salad or even as a snack. The best part is, the flavors and additions to this are absolutely customizable. Check out the serving suggestions below for more ideas.

    Prep time4 hours
    Cook time20 minutes
    Serves2

    Ingredients

    Legumes

    • Kala Chana (Brown Chickpeas) – 2 cups (dry)

    Vegetables

    • English Cucumbers – 2 cups, diced
    • Carrots – 1 cup, shredded
    • Multi-colored Bell Peppers – 1 cup, chopped

    Spices

    • Salt – As per taste
    • Asafoetida – A pinch
    • Mustard Seeds – 1 tsp
    • Green Chilies – 1 tbsp, crushed

    Oils

    • Cooking oil – 1 tbsp

    Ingredient notes

    • Kala Chana can be purchased in a variety of pre-packed sizes at Indian grocery stores. Alternatively, they are also available in the same pre-packed sizes on Amazon

    Method

    1. Rinse and soak the Kala Chana for 4 hours. After 4 hours, you will notice that the individual beans will have turned plump
    2. Pressure cook the soaked Kala Chana for 20 minutes on the high pressure setting in the Instant Pot
    3. Once cooled, add the boiled Kala Chana to a large bowl. To this, add all the veggies, salt and mix
    4. To a small pan, add oil. Once it has hot, add the mustard seeds and allow it to crackle. To this, add the asafoetida and green chilies and fry for 30 seconds. This is the flavoring tadka
    5. Add the tadka to the mixed salad. Mix well
    6. Top with freshly squeezed lemon juice and enjoy

    Serving Suggestions

    • Top with fresh coconut
    • Top with diced avocado
    • Sprinkle with tangy chaat masala
    • Add red chilli powder instead of a green chilli tadka

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Green Mango Salad

    Crunchy, sour, spicy and tangy – Enough said about this salad. Time to dive right in and experience the explosions of flavors.

    Prep time15 minutes
    Cook timeN/A
    Serves2

    Ingredients

    Fruits and Vegetables

    • Green Mangoes – 2, chopped into cubes or shredded, julienned or whatever shape you fancy
    • Carrots – 1, shredded
    • Large English Cucumber – 1/2, chopped into cubes or julienned
    • Red Onions – 1 small, thinly sliced

    Spices, Flavors and Herbs

    • Salt – As per taste
    • Ground Black Pepper – 1 tsp
    • Chaat Masala – 1.5 tsp
    • Green Chillies – 1, finely chopped (Optional)
    • Cilantro – A handful

    Nuts and Seeds

    • Roasted Peanut Splits (Unsalted) – 1/4 cup

    Method

    1. Add all the fruits and vegetables into a mixing bowl
    2. Add all the spices, flavors and herbs to the bowl. Mix well
    3. Place the mixed salad in the refigerator and chill it for 30 minutes prior to serving
    4. Garnish with roasted peanut splits and cilantro and enjoy the salad a meal side

    Serving Suggestion

    • Serve as a salsa with pita bread/chips or crackers. Just chop up the vegetables and fruits into much smaller pieces. Use the same spices and mix in a similar manner

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Watermelon Salad

    Do you know what is a fun way to eat fruits? To put them into a salad. No, not a regular leaf or grain salad, but a fun refreshing, tangy, sweet and spicy salad. Like this one. Try it. It will instantly cool you down this summer.

    Prep time15 minutes
    Cook timeN/A
    Serves2

    Ingredients

    Fruits and Vegetables

    • Watermelon – 4 cups, cut into small cubes
    • Large English Cucumber – 1/2, cut into small cubes or julienned
    • Red Onions – 1 small, sliced (Optional)

    Spices, Flavors and Herbs

    • Chaat Masala – 1.5 tsp
    • Salt – A pinch
    • Black Pepper – 1 tsp
    • Lime Juice – 2 tbsp
    • Mint Leaves – 2 tbsp, roughly chopped

    Nuts and Seeds

    • Roasted Peanut Splits (Unsalted) – 1/4 cup

    Method

    1. Mix all fruits, vegetables, spices and herbs in a bowl (except the roasted peanut splits)
    2. Place the mixed salad in the refrigerator to chill for 30 minutes
    3. Garnish with roasted peanut splits and enjoy the chilled salad

    Serving Suggestion

    • Serve the chilled salad as meal side salad, as an appetizer or as a snack salad
    • Serve as a “watermelon salsa” with pita bread/chips or crackers

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Broccoli-Quinoa Salad

    I am a salad junkie, but not the usual lettuce, cucumber and tomato salad. I always like to mix up my salads with interesting combinations of flavors, textures and colors. This salad is another attempt to do so. Not only is it an interesting combination, but the components themselves are all healthy and bring with them a ton of nutrition.

    This salad works as a side or as an entree sized one. It can also be a great make-ahead salad or prepared and consumed fresh. I am a big fan of cruciferous vegetables like Broccoli. I particularly enjoy them in a roasted fashion. So, I always have bag of frozen ones in my freezer (although I have used fresh florets here). The combination is great because of the earthy, nutty flavors of the Quinoa together with the charred flavor of the roasted Broccoli and the crispiness of the toasted Almonds. The salad makes for a balanced meal with protein from the Quinoa, vitamins and minerals from the Broccoli and additional nutrients from the Almond.

    You are welcome to add additional components to this salad, especially in terms of dressings. but the day I prepared this, I had some leftover store-bought Basil Pesto on hand and it worked great.

    Prep time10 minutes
    Cook time35 minutes
    Serves2

    Ingredients

    Grains

    • Quinoa – 1 cup, washed and drained

    Vegetables

    • Broccoli – 2 medium heads cut into florets (Approx. 4-6 cups)
    • Carrot – 1 fresh, shredded

    Spices, Herbs & Dressings

    • Salt – As per taste
    • Garlic – 2 tsp or 2 cloves, crushed
    • Red Chili Flakes – 1 tbsp (Adjust as per your taste)
    • Basil Pesto – 2 tbsp (Store bought or homemade)

    Oils

    • Olive Oil – 2 tbsp

    Nuts

    • Almonds – A handful, slivered

    Method

    1. Line a baking tray with parchment paper and preheat the oven to 375F (190C)
    2. Place the broccoli florets in a bowl. To this, add olive oil, garlic, red chilli flakes and salt. Mix well to evenly coat all the florets
    3. Place the florets on the baking tray in a single layer for even roasting
    4. Roast the broccoli at 375F for approx. 30 minutes
    5. In the meanwhile, cook the quinoa by adding 1.5 cups water to the 1 cup of washed and drained quinoa. Bring the mixture to a boil. Then reduce the heat to medium and cook until the quinoa has absorbed all the water. Take it off the heat, cover a lid and let it rest for 5 minutes. Then, fluff it with a fork and add it a mixing bowl
    6. To the mixing bowl with quinoa, add the roasted broccoli, shredded carrots and basil pesto. Mix well to coat all components with the pesto
    7. Add slivered almonds and mix
    8. The salad can be served warm or can be chilled and enjoyed too

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Moroccan Chickpea and Quinoa Salad

    Salads are like an empty canvas and the chef is the artist. There are an umpteen number of combinations with grains, vegetables, greens and legumes that can be used to compose not just a tasty salad, but one with a solid boost of nutrition. Salad’s don’t always have to be the conventional lettuce, carrots, tomatoes and dressing, they can be much more than that.

    This salad illustrates exactly that by combining grains and legumes with some vegetables and a simple dressing. The combination of spices used in the preparation of the salad and the dressing has brought out a zesty, sweet and spicy Moroccan flavor profile. Because of the dense elements of this salad, it not only makes a great lunch-box salad (to keep you satiated but not make you drowsy), but it also makes for an entree sized dinner salad for a quick weeknight meal (with pre-prepared ingredients, of course).

    Another very important aspect of this salad is its nutrient composition. For vegetarians, this salad has everything in it starting from multiple sources of plant-based protein, fiber, iron and folate. Which brings me back to my point that salads can be so nutritious with the use of dense nutritious elements. All in all, this salad offers nutrition, color, texture and flavor. Try it now!

    Prep time10 minutes
    Cook time60 minutes
    Serves2-3

    Ingredients

    Grains

    • Quinoa – 1 cup, uncooked (Any color of Quinoa is fine)

    Legumes

    • Chickpeas – 2 cups, cooked

    Vegetables

    • Bell Peppers – 2, chopped (This recipe uses 1 red and 1 yellow)
    • Cherry Tomatoes – 10-12 pieces, sliced in half
    • Carrots – 1/2 cup, shredded

    Nuts and Fruits

    • Golden Raisins – A handful (Optional)
    • Pistachios – A handful, slivered (Optional)

    Spices, Flavors and Herbs

    • Cumin Powder – 1/2 tsp
    • Cinnamon Powder – 1/2 tsp
    • Red Chilli Powder – 1/2 tsp
    • Salt – As per taste
    • Garlic Powder – 1/4 tsp
    • Black Pepper Powder – 2 tsp
    • Cilantro – A handful
    • Lemon Juice – 1/4 cup

    Oils

    • Olive Oil – 1/4 cup + 2 tbsps

    Ingredient notes

    • Use Paprika for a less intense spice
    • Mint can be used in place of Cilantro
    • Although this recipe does not use it, a handful of greens such as Spinach or Arugula would be great

    Method

    1. Pre-heat oven to 400F (Approx. 200C).
    2. To a mixing bowl, add chickpeas, 2 tbsps of olive oil, ground cumin, ground cinnamon, red chilli powder, garlic powder and salt. Mix well until all the chickpeas are well coated with the spices
    3. Line a baking tray with aluminium foil or parchment paper and spread the chickpeas on the tray. Keep them in a single layer so that they roast evenly
    4. Once pre-heating of the oven is complete, place the tray in the oven and roast the chickpeas for 40-45 minutes until they are crunchy
    5. In the meanwhile, to a pot, add the quinoa and 1 cup water and cook until the quinoa is fluffy
    6. To prepare the zest dressing, to a bowl, add olive oil, lemon juice, black pepper and a pinch of salt. Whisk the dressing together and place to the side
    7. In a serving bowl, add quinoa, chickpeas and chopped vegetables. Add the dressing and toss everything together
    8. Garnish with crunchy slivered almonds, a handful of golden raisins and chopped cilantro
    9. Enjoy the salad warm or after it has cooled down

    Cooking notes

    • If an oven is not available, the chickpeas can be roasted on a pan as well. Option 1 is to add oil to a pan, heat it up and add the spice coated chickpeas. Option 2 is to heat up the oil, add the chickpeas and then incorporate the spices. Either way, make sure to keep stirring the chickpeas until they are roasted and crunchy
    • Any leftover roasted chickpeas can be put in an airtight container to eat as a super healthy snack

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Roasted Butternut Squash Salad

    I think I have mentioned this before, but I am salad junkie. Spring, summer or winter, I will eat salads all year around. And if that salad has one of my favorite vegetables, the salad is taken to the next level.

    Butternut Squash is a popular winter squash and it makes for a great vegetable for a warm winter salad. Roasting the butternut squash gives it such as beautiful caramelized flavor, and when the squash is marinated with garlic, salt pepper and red chilli flakes, the flavors amalgamate to perfection. This salad has an extra special zing with a homemade orange-ginger dressing.

    Salads are much more fun to eat when they have a variety of colors and textures, after all, we eat with all our senses. So think of not just the vegetable, but the greens, a crunchy element, a variety of colors etc. With all of those elements, this warm salad is sure to please you. Even for a non-salad lover (i.e. my husband) is sure to enjoy this beautiful salad (which he did 🙂 ).

    Prep time20 minutes
    Cook time30 minutes
    Serves2-3

    Ingredients

    Vegetables

    • Butternut Squash – 1 medium, peeled and cubed
    • Baby Arugula – 3 cups

    Fruits

    • Pomegranate Seeds – 1/2 cup
    • Orange – 1 medium (juiced to 1/2 cup)

    Nuts & Seeds

    • Roasted Pumpkin Seeds – 1/4 cup

    Spices & Herbs

    • Ginger – 1 tbsp, crushed
    • Salt – As per taste
    • Pepper – 1/2 tbsp
    • Red Chilli Flakes – 1 tbsp
    • Garlic – 1 tbsp, crushed

    Oils

    • Olive Oil – 2 tbsp

    Ingredient notes

    • Arugula adds a peppery zing to the salad, but feel free to choose any other green leafy vegetable of your choice

    Method

    1. Preheat oven to 400F (Approx. 200C) and line a baking tray with aluminium foil or parchment paper
    2. Place the cubed butternut squash on the tray. Drizzle olive oil. Add salt, pepper, crushed garlic and red chilli flakes. Mix well
    3. After the oven is ready to go, place the tray in the oven and roast the butternut squash for 25-30 minutes
    4. To prepare the dressing, in a mason jar, add olive oil orange juice, crushed ginger, salt and pepper. Close the lid of the jar and mix well until the dressing comes together
    5. Once the butternut squash has roasted, take it out of the oven and add to a mixing bowl
    6. To the same bowl, add the baby arugula and the dressing and toss the salad using wooden spatulas
    7. Transfer to a serving bowl and garnish with bright red pomegranate seeds and roasted pumpkin seeds. Enjoy the warm salad

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Berry-Quinoa Tabbouleh

    Tabbouleh is a Lebanese salad and traditionally has mint, parsley, finely chopped vegetables and bulgar wheat. It is light and refreshing salad that can be a side salad, used in a wrap or can be a meal-sized salad in itself.

    This recipe replaces the vegetables with fresh berries, so this salad is perfect for the spring and summer seasons. The berries truly add a sweet freshness like none other.

    Prep time20 minutes
    Cook time15 minutes
    Serves1-2

    Ingredients

    Fruits

    • Strawberries – 1 cup, chopped
    • Blackberries – 1 cup, chopped or whole

    Nuts & Seeds

    • Almonds – 1/4 cup, slivered (optional)

    Vegetables

    • Red onions – 1 medium, sliced

    Spices & Herbs

    • Parsley – 2 cups, chopped
    • Mint – 1 cup, chopped
    • Black pepper – 1 tsp
    • Salt as per taste
    • Lemon juice – 1/4 cup
    • Garlic – 1/4 tsp

    Grains

    • Quinoa – 1 cup, uncooked

    Oils

    • Olive Oil – 2-3 tbsps

    Method

    1. Rinse the quinoa under cold running water. Then add the quinoa to a pot with 1 3/4 cup water and cook the quinoa until all the water is absorbed
    2. While the quinoa is cooking, prepare the salad dressing by whisking together the olive oil, lemon juice, salt, pepper and garlic
    3. To this bowl of dressing, add the chopped berries, parsley and mint. Mix well to ensure all the ingredients are coated with the dressing
    4. Once the quinoa is fluffy and cooked, add it to the bowl and mix well with the rest of the salad ingredients
    5. Chill in refrigerator for 1-2 hours for all the flavors to come together and develop
    6. Top with crunchy slivered almonds and enjoy!

    Serving Suggestions

    • Use any other grain of your choice such as pearl couscous or millets
    • Use berries in any combination
    • To add an extra crunch, replace almonds with walnuts or toasted pine nuts

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Sweet Potato and Green Moong Sprouts Salad

    If it were up to me, there would be sweet potatoes in everything. And because it is up to me in my kitchen, I use sweet potatoes wherever I can, such as in this salad. A sweet potato and green moong (mung beans) sprouts salad is a perfect salad bowl with the protein from the sprouts and the complex carbohydrates from the sweet potatoes. The pomegranates add a beautiful freshness to the salad. It is a simple, refreshing and healthy salad.

    Prep time10 minutes
    Cook time15 minutes (This does not include sprouting time)
    Serves2

    Ingredients

    Legumes

    • Sprouted Green Moong (Mung Beans) – 2 cups

    Fruits

    • Pomegranates – 1 cup

    Vegetables

    • Sweet Potato – 2 medium, diced
    • Persian Cucumbers – 3, diced
    • Sweet Onions – 1 cup, finely chopped

    Spices & Herbs

    • Cilantro – Enough sprigs to have 1 cup
    • Black Pepper – 1 tsp
    • Salt – As per taste
    • Garlic – 1 tsp
    • Dhania (Coriander) Powder – 1 tsp

    Other

    • Olive Oil – 2 tbsp
    • Lemon Juice – 2 tbsp

    Method

    1. In a pan, add olive oil and garlic
    2. Once the rawness of the garlic is cooked, add the diced sweet potatoes and saute for 5 minutes. Add salt and saute for an additional 5 minutes
    3. Add black pepper, dhania powder and continue to saute for a a few more minutes until the sweet potatoes are cooked through and are soft (but not mushy)
    4. Begin assembling the salad. Add the sprouted mung beans, sweet potatoes, chopped sweet onions and diced cucumbers to a mixing bowl. Add lemon juice and mix well
    5. Garnish with pomegranates and cilantro
    6. Chill in the refrigerator for 20-30 minutes and enjoy the cold salad. Alternatively, the salad can also be enjoyed warm as soon as it is assembled

    Serving Suggestions

    • If a plain paapad or a tostada is available in your pantry, top this salad on them and serve as “masala paapad” or a “chaat tostada”
    • Make a lettuce wrap using the salad (make sure to warm it slightly) as a filling
    • Use the salad as a part of a filling in a Kathi roll for a great crunch and freshness

    Give this refreshing salad a try. If you like this recipe, do rate it and share your comments below. You can also follow me on Instagram to be up-to-date with what is cooking in my kitchen and to share your version of the recipe with #foodformyloveblog.