Ingredients
Method
- Wash the greens and herbs in a sink full of water 2-3 times. Use a salad spinner to dry the leaves or spread between two clean absorbent kitchen towels for up to 30 minutes before proceeding with recipe.
- I used an orange, purple and yellow carrot each because that's what was the day's harvest from my kitchen garden. You can use any carrots that are in season. I shaved them using a vegetable peeler.
- Roughly chop the dried salad greens and herbs into bite sized pieces.
- In a large bowl, mix the salad greens, thai basil, mint and shaved carrots. Keep aside.
- Mix all the ingredient for the dressing in a small glass jam jar and give it a good shake.
- Just before serving, pour the dressing over the greens-carrots in the bowl. Toss well.
- Divide into two plates, top each plate with half the roasted almonds and the watermelon cubes.
Notes
Tip:.
Adding grilled chicken or tofu or paneer or chickpeas will make the salad a heartier meal.
[All pictures for this post taken on iPhone. I've realised that if I have to blog more often, iphone pics are my best friend :).
Shopping notes:.
All kinds of salad greens (except for rocket) are always available fresh at Namdhari's.
Apple Cider Vinegar - I use Waitrose brand from Hypercity.