Fresh Local Market Salad Recipe
An easy, delectable salad makes for an excellent way to celebrate delicious local produce!
Ingredients
- 40 g ridge gourd
- 40 6 snake gourd
- 40 g long beans
- 40 g raw banana
- 40 g okra
To Temper:
- 5 g mustard seeds
- 2 sprig curry leaves
- 10 ml coconut oil
For the Dressing:
- 200 g curry leaves
- 50 g coriander leaves
- 4 cardamom
- 10 g ginger
- 2 green chillies
- 15 g cashew nuts
- 5 ml coconut vinegar
- 1 ml lime juice
- salt to taste
Instructions
- Cut all the vegetables, blanch the videos in boiling water for about 1 minute and keep aside.
- To make the dressing, fry the curry leaves coriander leaves, ginger, green chillies, cardamom and cashew nuts together in a pan for a minute. Strain the oil and remove and keep aside. Cool this mixture and blend it in a blender to make a smooth paste. Season the paste with lime juice, salt and coconut vinegar.
- Add a tablespoon of this dressing to the bottom of a mason jar. Add the blanched vegetables on top. Close the jar and mix well.
- Remove and plate in a salad dish. Add the tempering and garnish with a slice of lemon.