As temperatures rise, keeping your meals light, hydrating, and nutritious becomes essential. These two easy-to-make summer salads, using locally available ingredients, are perfect for beating the heat. Packed with flavour and freshness, they’re ideal for lunch, dinner, or a quick snack.
Watermelon, Feta & Mint Salad
Ingredients:
- 2 cups watermelon, deseeded and cubed
- ½ cup feta cheese, crumbled (or paneer if feta is unavailable)
- A handful of fresh mint leaves, torn
- Juice of ½ lemon
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Method:
- In a large bowl, gently toss the watermelon cubes and crumbled feta
- Add torn mint leaves
- Drizzle with lemon juice and olive oil
- Season lightly with salt and freshly ground black pepper
- Mix gently and serve chilled
Tip: For added crunch in taste to the salad, sprinkle a few toasted sunflower seeds or pumpkin seeds before serving
Cucumber, Moong Sprout & Pomegranate Salad
Ingredients:
- 1 cup moong sprouts (lightly steamed or raw, as preferred)
- 1 medium cucumber, finely chopped
- ½ cup pomegranate seeds
- 1 small onion, finely chopped
- 1 green chilli, finely chopped (optional)
- A handful of fresh coriander leaves, chopped
- Juice of 1 lemon
- Salt and chaat masala to taste
Method:
- In a mixing bowl, combine moong sprouts, cucumber, onion, and pomegranate
- Add chopped green chilli and coriander leaves
- Sprinkle salt and chaat masala as per taste
- Squeeze fresh lemon juice and toss everything together
Tip: For added taste to the salad You can add boiled corn or grated carrot for variation and extra nutrition
