If this is not for a fast day, use 1 tsp coconut oil or mustard oil for tempering the spices and curry leaves. You can also drizzle some raw extra virgin olive oil over the salad.
The pressed vegetables have a tangy flavour with a slight crunch from the curing. The seeds add little bites of crunch and impart their nutty flavours to the salad.
If you haven’t tried a pressed salad before, I urge you to try it out. You’ll end up making these on a fairly regular basis!
This salad makes a perfect Fast Day Salad recipe without any added oil.