Stay healthy with these four exotic International salads. @TheRoyaleIndia

Around the world with salads

January 9, 2014 198 0 0

 Stay healthy the way the world does with these four exotic International salads.

Black Bean & Corn – Mexican

Black Bean & Corn Salad Recipe– Mexican Cuisine @TheRoyaleIndia

You will need:
2 cups boiled / canned black beans
2 cups fresh / canned corn
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro

Dressing:
3 tablespoons lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper

Preparation:
Mix all the ingredients in a bowl. Chill in the refrigerator overnight. Serve cold.

Tossed Green Salad – Thai

Tossed Green Salad Recipe – Thai Cuisine @TheRoyaleIndia

You will need:
1 small head leaf lettuce
2 spring onion greens sliced
1 cucumber diced
1 cup roughly chopped fresh coriander
1/2 cup fresh basil

Dressing:
1/2 cup coconut milk
1 tbsp. lime juice
2 tbsp. fish sauce (vegetarian version: use 1 tbsp. soy sauce & a pinch of salt)
1-2 minced garlic cloves
1 tsp. brown sugar
1/4 tsp. dried crushed chili

Preparation:
Place the lettuce in a big salad bowl with the spring onions and basil. Peel the cucumber with a potato peeler into long thin ribbons. Add the cucumber and coriander to the salad bowl and toss together. Stir the salad dressing ingredients together in a cup until sugar dissolves. Pour the dressing over the salad and toss well. Add the sliced green onions as garnish. Serve immediately.

Grilled Asparagus & Macadamia – Australian

Grilled Asparagus & Macadamia Salad Recipe – Australian Cuisine @TheRoyaleIndia

You will need:
1 bunch of asparagus
6 baby tomatoes, quartered
Feta cheese for sprinkling
1/4 cup extra virgin olive
1/2 lemon, juiced
2 cloves of garlic finely chopped
2 sweet basil leaves
1/4 tsp of sea salt
1 pinch ground black pepper
A handful toasted macadamia nuts
Cooking olive oil for drizzling

Dressing: In a mixing bowl, add olive oil, lemon juice, garlic, basil, salt and pepper. Mix swiftly and set aside.

Preparation: Pre-heat the oven to 180 degree Celsius. Wash and dry the asparagus spears and arrange them in a baking dish. Drizzle some cooking oil and broil for 15-20 minutes. Set aside to cool. Roughly chop the macadamia nuts. Arrange the asparagus on a serving plate. Add in the baby tomatoes, nuts and sprinkle on some crumbled feta. Drizzle the salad dressing and serve.

Zucchini Spinach & Pancetta – Italian

Zucchini Spinach & Pancetta Salad Recipe – Italian Cuisine @TheRoyaleIndia

You will need:
1 bunch fresh tender spinach
1 fresh zucchini
1 yellow bell pepper
1 thick slice pancetta (Italian bacon)
1 clove of garlic, sliced finely
1 tbsp. chopped parsley
Olive oil
1 tbsp. pine nuts
Vinegar
Salt and pepper to taste

Preparation:
Finely slice the zucchini and sauté it in 2 tablespoons of oil, with garlic. Remove it from the flames while when the zucchini is tender. Wash and drain the spinach, leaving the leaves whole. Julienne the yellow bell peppers and toast the pine nuts. Mix the spinach, pepper, and pine nuts in a large salad bowl.
Mince the pancetta and sauté it until the pieces are crunchy.
Dressing: Mix 3 tbsp. oil, salt and pepper to taste and 1 tablespoon of vinegar.
Stir in the zucchini, and the pancetta and serve immediately.

Have you already picked a favourite salad that you’d like to whip up right away? We highly recommend you try all four. Bon Appétit!

Tags: Health Tips, International Cuisine, SaladsCategories: Recipe Corner