Mixed Vegetable Salad | healthy eating

mixed veggie salad  Mixed Vegetable Salad | healthy eating mixed veggie salad2

Today, salads form an important part of our diet more so than ever. We are more mindful of what we eat, though cannot cut down at all times. The alarming rise of death rates, obesity and risk to life style diseases are some of the factors that have made us to change for good.

Salads are highly nutritious and less in calories. They are filling and tasty. Here is one such salad that I love to binge on.

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mixed vegetable salad

Ingredients:

  • 4 cucumber
  • 1 onion
  • 1 tomato
  • 1 capsicum
  • 1 cup sweet corn kernels

For the seasoning:

  • 2 teaspoon olive oil
  • 1/2 teaspoon pepper powder
  • 1 teaspoon lemon juice
  • salt to taste

Method:

  • Wash all the vegetables (except the onions).
  • Cut the cucumber into small pieces.
  • Dice the tomato and capsicum into small cubes.
  • Cut the onion finely.
  • Put the corn kernels in hot water for sometime, drain the water and put in a colander after sometime.
  • Mix all the veggies in a bowl.
  • Mix the pepper powder and salt in lemon juice. Add olive oil to it. Mix and pour it over the salad.
  • Chill and serve.

Take a tip:

  • You can add carrots, I have not added here.
  • Add walnuts and raisins if you are giving it to children.

A few of my other salad recipes Watermelon and cucumber salad Kidney bean salad Two way crunchy salad  Exotic Spinach Salad

 

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mixed vegetable salad

mixed vegetable salad  Mixed Vegetable Salad | healthy eating mixed veggie salad
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Mixed Vegetable Salad

Mixed vegetable salad is a refreshing and healthy salad. 

Course Salad
Cuisine international
Prep Time 10 minutes
Servings 4 people
Author jayashree

Ingredients

  • 4 cucumber
  • 1 onion
  • 1 red tomato
  • 1 capsicum
  • 1 bowl sweet corn kernels

For seasoning

  • 2 teaspoon olive oil
  • 1/2 teaspoon pepper powder
  • 1 teaspoon lemon juice
  • salt to taste

Instructions

  1. Wash the veggies (except onion) and pat dry.

  2. Cut onions finely.

  3. Cut cucumber into small pieces.

  4. Dice the tomato and capsicum.

  5. Put the sweet corn kernels in hot water for sometime. Drain and put in a colander.

  6. Mix all the veggies together.

  7. Mix the lemon juice, pepper powder, salt and olive oil.

  8. Put the seasoning over the salad. Chill and serve.

Recipe Notes

If you are using fresh corn, you need to boil them. I have used frozen corn kernels.

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Salad recipes from co-bloggers :

Grilled Corn Nectarine salad  Chickpea with fruit and nutsalad  Grilled paneer salad with honey viniagerette  Fruit and Veggie Pasta Salad Cold Noodle salad

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Watermelon and cucumber salad

Summer, I really dread this season.  One does not feel like doing anything. Change in diet is needed during this season. Salads, juices, light meals, yoghurt and loads of  seasonal fruits are ideal companion. This watermelon and cucumber salad is a tasty and cool  snack to binge on. An ideal salad to beat the heat, as both are rich in  water content. (more…)

Healthy kidney bean salad

Kidney bean or rajma are a wonderful source of nutrition. They are widely used in gravy based dishes. But today, I have an interesting recipe here, Kidney bean salad, easy to make and healthy too.   (more…)

Exotic Spinach Salad for Doctor’s Day

July 1 is celebrated as “National  Doctors  Day ” in India . These professionals spend and dedicate a lot of their time in the service of humanity. They treat the sick and assure to give all the help that they can, for the inevitable, no one can avoid. A yeoman service to the society. On this day, I present a spinach salad, dedicated to all the doctors.

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Chickpea orange salad

Chickpeas are storehouse of nutrients. They are one of the richest sources of protein for vegetarians , rich in iron and manganese and dietary fibre. It helps in weight loss and ideal for heart.Oranges are rich in Vitamin C and hardly used in our cooking.Today, I present to you chickpea  orange salad.

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Moongdal salad koshambir recipe

moong dal salad  Moongdal salad koshambir recipe kosambri

Salads form an important part of our diet. Here I have used moongdal to make it. This version is called as moongdal salad koshambir and is usually made during functions. It is served to ladies during haldi kumkum. One can make it as an accompaniment with rice or chapati.

INGREDIENTS:

  • 1 cup moong dal
  • 1 teaspoon bengal gram
  • 1 big cucumber
  • 2 teaspoon oil for seasoning
  • 1/4 teaspoon mustard seeds
  • a pinch of asafoetida
  • a few curry leaves
  • 2 green chilly
  • 1 cup fresh coconut
  • salt to taste
  • 1/2 lemon
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moong dal salad

 

METHOD :

  • Soak moong dal and gram dal in water for half an hour.
  • Remove the skin of big cucumber and cut it into small pieces.
  • Drain the water of the dal and put it in a colander for ten minutes.
  • Later,put in a bowl and add cucumber, salt  and grated coconut to it.
  • Make seasoning and add to it.
  • Add a dash of lime juice to it.
  • Serve as an accompaniment or binge as a snack.

Tips :

Cucumber used is the long variety. Remove the edges and rub well in circular motion. Then peel the skin. The seeds should be removed.

Here are a few of my festive recipes

Lemon rice, Beans stir fry, Masala Bhath, Shenga holige, Appi payasa, Cabbage pakoda

moong dal salad  Moongdal salad koshambir recipe kosambri
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Moongdal salad koshambir recipe

Moong dal salad is usually prepared during festivities in South India. It is tasty to have as a light snack.

Course Salad
Cuisine Indian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1 cup moong dal
  • 1 teaspoon bengal gram
  • 1 big cucumber
  • 2 teaspoon oil
  • 1/4 teaspoon mustard
  • a pinch of asafoetida
  • 1/8 teaspoon turmeric powder
  • 2 green chilly
  • a few curry leaves
  • salt to taste
  • 1/2 lemon

Instructions

  1. Wash both the dals and soak them in water for half an hour.

  2. Drain the water and put in a colander.

  3. Peel the skin of the cucumber and cut into small pieces.

  4. Take a small pan and make the seasoning. Put the oil and the mustard seeds. as it crackles, put the green chilly, asafoetida, turmeric powder and curry leaves.Keep it aside.

  5. Put the dal and cucumber in a bowl. Add salt and coconit to it. Put the seasoning and mix it. Finally, add lime juice to it.

Added to the following Link Party

Natasha in Oz, Merry Monday Link Party,Lou Lou Girls Fabulous Party, Treasure Box Tuesday, In and Out of the Kitchen Link Party

 

 

Tomato and Onion Salad

The tomato and onion salad is a simple yet tasty salad which can be made quickly. It tastes great as an accompaniment with chapati or roti. 

Ingredients that you need are :

  • tomatoes 4
  • onions 2
  • green chillies 2
  • sugar 1/4 tsp
  • salt to taste
  • oil 2 tsp
  • mustard seeds 1/4 tsp
  • asafoetida a pinch
  • turmeric 1/4 tsp
  • curry leaves a few
onion and tomato salad  Tomato and Onion Salad DSCO1752pixlr 1024x768

a colourful platter

 

To make :

Wash and dice tomatoes and onions into small pieces. Mix them in a bowl. Make seasoning with mustard seeds, asafoetida,turmeric, green chilly and curry leaves. Add salt and sugar. Garnish with fresh parsley.
Choose bright red tomatoes. Make use of the firm ones for salads.

Take a tip:

  • Use fresh vegetables for salads.
  • Cutting of veggies play an important role in salads. Each gives a different taste. Grating, slicing into small chunks or big chunks, each is unique.
  • Make sure you cut all of them the same way.

 

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Cabbage salad

Many people desist eating raw cabbage. But it is healthy as it contains antioxidants, fiber along with vitamins. Try to include more of this super food .

INGREDIENTS :

  • cabbage ( a small green one)
  •  tomato diced 2
  • salt
  • lime juice 1 tsp
  • olive oil 1 tsp
  • coriander leaves finely cut for garnishing

DSC01698  Cabbage salad DSC01698 1024x768

TO MAKE :

Shred the cabbage finely. The quality of cutting varies the taste of the food. Wash in running water . Keep it in a colander for sometime.Put it in a bowl. Add tomatoes, salt, lime juice and olive oil. Garnish with coriander leaves. Serve chilled.