Vegan-friendly Greenery Scenery immune booster salad
By Chef Pravin Jha November 16, 2020

This is a simple and straight-forward recipe using vegetables to make a healthy salad dish.

Ingredients

Beetroot Medium size 1 no (Glazed and oven-roasted)

Oil (for glazing) 1 tsp

Orange Nagpur Ambiya or similar 1 no

Fox Nut 4 -5 no

Roasted Almonds 4-5 no

Iceberg lettuce 10 gm

Carrot blanched 30 gm

Celery Sticks 20 gm

Mango Alphonso 1 slice

Papaya Cubes 20 gm

Cucumber 20 gm

For Dressing Lemon Honey Basil Vinaigrette

Lemon Juice 1 TSP

Honey 2 tsp

Black salt 1/2 tsp

Fine Chopped Basil 1 tsp

White vinegar 2 tsp

Crushed peppercorn 1/4 tsp

Ginger juice 1 tsp

Method: glaze beetroot and carrot & roast on medium heat in a preheated oven for 20 minutes Remove and cool.

Cut the Beetroot in the roundels and carrot in medium dice

Prepare orange segments to remove seeds and cut segments 1/2 lengthwise

Cut Pre cold Iceberg lettuce and keep on the bottom as a base

Prepare celery slices and papaya cubes and keep aside

Prepare thickish batons (Alumette jardiniere cuts) of alphonso or similar mango

Keep fox nut and roasted almond on side

Arrange Orange in front and remaining ingredients in the center side with roundels of glazed and roasted beetroot on the side and mango on side top.

For the dressing combine all ingredients and shake well and pour softly on the salad

Garnish it with garden-fresh mint leaf.