Scrumptious Summer Salads

Summer is finally here in all of its blazing glory and what better way to celebrate it than with some healthy summer salads!

FUCHSIA is glad to share these mouth-watering summer salads with its readers. These recipes are created by Sujata Din who is a certified health coach and professional cancer coach. Thus, not only are these salads good for you but they’re going to definitely tingle your taste buds as well.

With a vast array of desi and “pardesi” ingredients, you’re bound to find a salad that will become a staple for you during these hot summer days.

Tuna pasta salad

Ingredients:

• Small bunch of rocket leaves
• ½red pepper diced½
• ½ yellow pepper diced
• ½ cup diced cherry tomatoes
• ¼ cup cooked pasta
• 100 grams canned tuna

For The Dressing:

• Juice from ½ small lemon
• 1 small garlic clove chopped finely
• ¼ tsp Dijon mustard
• Sea salt and black pepper to taste
• Green chili, diced (optional and to taste)

Assemble:

Mix all the dressing ingredients well in a small bowl.
In a large bowl combine all the salad ingredients and add in the dressing.  You can also use cooked brown rice or quinoa instead of the pasta. Serves 1.

Red cabbage salad

Ingredients:

• 2/3 cup shredded red cabbage
• 1 large beetroot, boiled until soft and then diced
• 1 tomato, diced
• ½ cup spinach leaves, chopped
• 1 cup kidney beans
• ¾ tsp sesame seeds

For The Dressing:

• Juice from ½ small lemon
• ½ tsp ground cumin powder
• 1 small green chili, diced
• ½ tsp extra virgin olive oil
• Sea salt to taste

Assemble:

Mix all the dressing ingredients well in a small bowl
In a large bowl combine the salad ingredients apart from the sesame seeds.  Mix in the dressing and layer the sesame seeds over.  Serves 1.

Black eyed beans and pomegranate salad

Ingredients:

• 1 ½ cups black eyed beans
• ¾ cup sliced avocado
• Small handful rocket leaves
• 4 tbsp pomegranate seeds
• ½ cup quinoa, cooked
• 1 beet, boiled and sliced
• 1 cup cherry tomatoes

For The Dressing:

• ½ lemon, juiced
• 1tsp extra virgin olive oil
• ½ tsp English mustard
• 1 garlic clove, sliced finely
• sea salt and black pepper to taste

Assemble:

Mix the dressing in a small bottle. Combine the salad ingredients in a large bowl and mix in the dressing.  Serves 2

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