• 2 Ways Salad
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INGREDIENTS


 Watermelon Corn Salad

Servings - 2 - 3

INGREDIENTS

Water - 300 milliliters

Sweet corns - 300 grams

Watermelon - 700 grams

Mint - 5 grams

Coriander - 5 grams

Pickled jalapeno - 2 tablespoons

Honey - 1 tablespoon

Lemon juice - 15 milliliters

Olive oil - 15 milliliters

Salt - 1 teaspoon

Black pepper - 1/2 teaspoon

Coriander - for garnihsing

PREPARATION

1. Take a pan, add 300 milliliters water, 300 grams sweet corns and stir well.

2. Bring it to a boil.

3. Boil for 5 - 7 minutes on medium heat.

4. Remove it form heat and drain the sweet corns.

5. Keep aside.

6. Take a watermelon and cut it into half.

7. Take out a scoop from it and transfer this into into a bowl.

8. Repeat this process.

9. Refrigerate for 20 - 25 minutes.

10. In a blender, add 5 grams mint, 5 grams coriander, 2 tablespoons pickled jalapeños, 1 tablespoon honey, 15 milliliters lemon juice, 15 milliliters olive oil and blend it into a smooth paste.

11. In a mixing bowl, add boiled sweet corns, 700 grams watermelon, 1 teaspoon salt, 1/2 teaspoon black pepper, blended paste and mix all the ingredients well.

12. Garnish with coriander.

13. Serve.

Apple Banana & Date Salad



Servings - 2 - 3

INGREDIENTS


Pineapple juice - 80 milliliters

Lemon juice - 15 milliliters

Salt - 1/2 teaspoon

Sugar - 1/2 teaspoon

Black pepper - 1/2 teaspoon

Lemon zest - 1/4 teaspoon

Red apples - 370 grams

Green apples - 370 grams

Dates - 330 grams

Bananas - 370 grams

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