Ingredients
Vegetables
- ⅓ cup finely chopped onions
- ½ cup finely chopped tomatoes
- ½ cup finely chopped red bell pepper or any colored bell pepper,
- ½ cup finely chopped cucumber
- 1 avocado
- 3 tablespoons chopped celery
Nuts And Seeds
- 1 tablespoon cashews – whole, chopped
- 1 tablespoon pistachios – unsalted and shelled, chopped
- 2 to 3 walnuts – chopped
- 1 tablespoon almonds – chopped, optional
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
For Lemon Vinaigrette Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon minced garlic
- ¼ teaspoon ground white pepper or ground black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil or 3 to 4 fresh basil leaves, torn
- ½ teaspoon salt or add as required
- ½ teaspoon raw sugar or white sugar or brown sugar
Other Ingredients
- ¼ cup crumbled feta – 25 grams
- 2 tablespoons chopped parsley – flat or curly
- 2 tablespoons of Molo Mango Chunda
For Garnish
- 1 tablespoon crumbled feta
- 1 tablespoon chopped parsley
Instructions
-
First, put a small frying pan on heat. Add all of the chopped nuts and seeds listed above except raisins.
-
Now we’ll roast them on low heat, stirring with a wooden spoon often until crisp and lightly golden. Make sure you don't burn them. Once done set the pan aside.
- In a small bowl, whisk all the ingredients listed under "For Lemon Vinaigrette Dressing" briskly for 2 to 3 minutes, till the consistency thickens slightly.
-
To this, you can add the Molo Mango Chunda Pickle to add another dimension of taste to it. Giving it that sweet tangy taste to the dressing.
-
Rinse all the veggies. Peel and chop the cucumber and onions. Chop the tomatoes, red bell pepper, and celery. Set the veggies aside.
-
Take all the chopped vegetables and celery into a bowl.
-
Cut one avocado into two halves. Scoop out the pulp from both the halves and chop them. Add to the mixed vegetables in the bowl.
-
Pour the prepared lemon dressing also into the bowl.
-
Add in the toasted/roasted nuts, seeds and chopped parsley.
-
Next, add crumbled feta.
-
Toss and mix well so that the veggies are coated evenly with the dressing.
- Serve the vegetable salad immediately. While serving garnish with feta and chopped parsley.