Preparation Time : 15 minutes
Cooking Time : nil
Serving : 2-3 members
Description
Salads have become a must on the dinning table every afternoon here at home which has left me with a fix as the salad has to be healthy and tasty . That’s where the real challenge is as how can healthy be tasty ? Any thing that tastes good is not healthy that’s what I think . So with my search for salad and salad dressing recipes came across this beautiful recipe from vicky ratnanis new cook book vicky goes veg where he has used this pesto recipe to serve along with a salad but I just loved the idea of using a fruit in a pesto so I used the pesto as a short cut cheats dressing to the salad . Vickys recipe demanded for red bell pepper to be used but as I didn’t have it in my pantry substituted with green capsicum . The results were mind blowing as it livened up the staid salad with a smattering of sweet and spicy fresh pesto . Having to feed your loved ones at home in a healthy way with taste is not an easy go job so with what ever I come up that’s healthy I make it a point to serve them in style and sooth their eyes with the healthy food first on their plate before it goes into their tummy . The same way this salad also did get it’s turn to be show cased in a contemporary classic way like in restaurants at home . That leads to not wanting to dine out and if we do with complaints pouring in most of the time . My trick to impress my loved ones at home has served to play it’s trick on me with keeping me busy in my kitchen always .
Ingredients for pesto
Ingredients | Quantity |
|---|---|
| Green capsicum | 1 seeds removed and chopped |
| Unsalted , skinned and roasted peanuts | 3 tablespoons |
| Ginger | 1/2 teaspoon |
| Green chillies | 2 or to taste |
| Olive oil | 3 tablespoons |
| Peeled Apple | 1/2 chopped |
| Jaggery | 1 tablespoon |
| Vinegar | 1 tablespoon |
| Coriander leaves | 1/3 cup chopped |
Other vegetables for salad
Ingredients | Quantity |
|---|---|
| Carrot | 1 big cut into thin long strips |
| Cucumber | 1 big cut into thin long strips , squeezed with both hands to remove excess water |
| Cabbage | 1/4 cup shredded |
| Red cabbage | 1/4 cup shredded |
| Onion | 1 sliced thinly |
| Red bell pepper ( red capsicum ) | 1/2 thinly sliced ( I used green as I didn't have red bell pepper ) |
Method
- Grind all the ingredients together until it’s smooth and a pale green colour .
- Taste and adjust the ground pesto . Mix with all the cut vegetables for salad . Place in the refrigerator until to be served .
- Serve cold with masala paped .
