Fruity salad with dried basil.
Sharing one of my favourite and simple yet tasty and flavourful salad.
A healthy, easy to make and delicious salad.
Serve this salad with lunch or dinner or enjoy a bowl full only salad. You can add any of your favourite fruit in it. I have used apple, pear, pomegranate, sweet corn and tomato. I have also added dry roasted almond and fresh coconut to add some crunch.
You may like some more salad recipes on this blog.
1. Corn salad
Sending this salad to this week’s Foodiemonday bloghop. I am late today. My kitchen is under renovation. So I have decided to skip this week. But my lovely friend Preethi Prasad suggested me to try something. In evening when the carpenters stopped their work for today I have made this simple yet healthy and delicious salad with whatever I had in my pantry. And very happy with the taste and flavour. Thanks Preethi.
This week 212 #Foodiemonday bloghop theme is salad stories suggested by our bloghop member and very talented blogger Narmadha. Narmadha blog at Nams Corner. Check out her space for different kinds of recipes. I especially love her dessert recipes. You can also get non-veg recipes on her blog.
I have used apple, pomegranate, pear, cucumber, coconut and tomato. You can use any fruit of your choice. Finely chopped onion can be used in the salad. Sometimes I also add little garlic powder but today I have made it without onion garlic. You can also use mint leaves or cilantro/coriander leaves in the salad if you want.
Apple – 1 small, cubed
Pomegranate arils – 1/2 cup
Pear – 1 small, cubed
Fresh coconut – 1/4 cup, finely chopped
Almonds – 2 tablespoon, dry roasted
Sweet corn kernels – 1/2 cup, boiled
Cucumber – 1 small, peeled and cubed
Tomato – 1, cubed
Pink or black salt or rock salt – to taste
Freshly ground black pepper – to taste
Dried basil – 1 teaspoon
Ginger powder – 1/2 teaspoon, optional
Lemon juice – 2 tablespoon
Vinegar – 1 tablespoon
1. Slice the dry roasted almonds.
2. In a glass bowl combine all the fruits, tomato, cucumber and sweet corn.
3. Add black, pink or rock salt, freshly ground black pepper, dried basil, vinegar and lemon juice.
4. Add dry ginger powder if using. You can also use ginger julienne or grated ginger if you like the flavour of ginger.
5. Mix well. Taste and add more salt and lemon juice if required.
6. Serve immediately or keep in the refrigerator and serve chilled.
1. You can use any herbs of your choice instead of basil.
2. Finely chopped or sliced onion can be used in the salad.
If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.