• 2 Ways Salad
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INGREDIENTS


Veggie Salad With Nuts

Servings - 2 - 3

INGREDIENTS

Pumpkin seeds - 2 tablespoons

Sunflower seeds - 1 tablespoon

Sesame seeds - 1/2 tablespoon

Cashews - 1 tablespoon

Almonds - 1 tablespoon

Pistachios - 1 tablespoon

Walnuts - 1 tablespoon

Extra virgin olive oil - 2 tablespoons

Lemon juice - 2 teaspoons

Basil - 1 teaspoon

Celery - 1 teaspoon

Salt - 1/2 teaspoon

Black pepper - 1/2 teaspoon

Carrot - 200 grams

Cucumber - 250 grams

Radish - 200 grams

Tomato - 95 grams

Spring onions - 50 grams

PREPARATION

1. Take a pan, add 2 tablespoons pumpkin seeds, 1 tablespoon sunflower seeds, 1/2 tablespoon sesame seeds, 1 tablespoon cashews, 1 tablespoon almonds, 1

tablespoon pistachios, 1 tablespoon walnuts and dry roast for 5 - 7 minutes or until it turns golden brown in color.

2. Remove it from heat and keep aside.

3. In a bowl, add 2 tablespoons extra virgin olive oil, 2 teaspoons lemon juice, 1 teaspoon basil, 1 teaspoon celery, 1/2 teaspoon salt, 1/2 teaspoon black pepper and

mix it well. Keep aside.

4. Take 200 grams carrot and cut it into small pieces. Transfer this into a bowl.

5. Do the same with cucumber, radish and tomato.

6. Add 50 grams spring onions, roasted seeds and dry fruits, prepared oil and mix it well.

7. Serve.

Indian Cucumber Salad

Servings - 2 - 3

INGREDIENTS

Onions - 100 grams

Cucumber - 300 grams

Tomato - 115 grams

Jalapeno - 1 tablespoon

Coriander - 12 grams

Yogurt - 150 grams

Sour cream - 120 grams

Salt - 1/4 teaspoon

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