I absolutely DIG salads, so much so that I can have it as a meal and be as pleased as I have when I’ve eaten a slice of grilled fish or some fresh prawns. Yes, that is just how much salads make me drool! Okay, now before the keyboard gets all wet & sticky…
It was one of those weekdays where I’d taken the day off and after an afternoon of running around and finally winding up with a niiiice tel maalish, I thought that the day too needs to end on a light note. Now I knew I was going to bake a cake, so to contrast that I thought, why not come up with a fresh vegetable salad. The usual olive oil-balsamic-garlic-herb dressing sounded bland and cream isn’t something that my hips really welcome… Since I was in the mood for something chatpata (yes, that’s the word), I threw in a couple of ingredients for this Thai-inspired dressing that turned out so yummm that my mum focussed on polishing off the leftover dressing and not the veggies!
Alright, here goes:
For the salad:
1/2 a broccoli, cut into bite-size florets
1 each – red, yellow & green bell peppers, chopped
1 tomato, chopped
1 cucumber, peeled and chopped
A handful of lettuce leaves, torn
1/2 cup of olives
You can add some grilled chicken strips, tuna or even blanched prawns to this…
Mix them all in a bowl along with some salt
For the dressing:
3 tsp of peanut butter, I used the crunchy one
4 tbsp of olive oil
1 tsp seasame seeds, toasted
1/4 tsp red chilli powder
A pinch of jaggery
Salt to taste
Mix all the ingredients together to form a smooth paste and adjust the seasoning accordingly.
Add the dressing to the salad just before you are ready to serve.