A vibrant and fresh salad that I guarantee will brighten up any kind of meal you are having, from Indian to Asian to any kind of BBQ. It is fresh, vegan, protein packed, full of satisfying flavors, easy and need 10 minutes of your time to finish. Can’t get any better, right?!
Ingredients
FOR THE SALAD:
2Cupfresh coriander leaveswashed and drained well
1CupTomatocut into bite size
½Cupyellow capsicumcut into bite size
1Small red chilifinely diced
1CupCucumbercut into bite size
1medium oniondiced (see notes)
1tbsp.sweet paprika powder
½tspcumin powder
½Cuppeanutsroasted and unsalted
FOR THE DRESSING:
3clovesgarlicminced
2tbspred grape vinegarsee notes
2tbspvirgin olive oil
½tspturmeric powder
Salt to taste
Instructions
FOR THE SALAD:
Step 01: start with the coriander, wash and drain well than pick the leaves until you have 2 cups, set aside. Wash, cut and prepare the tomato, capsicum, chili, cucumber, and add to the mixing bowl.
Step 02: cut the onion and sprinkle the paprika and cumin on it, then rub the onion well with the seasonings until everything is covered. Add to the mixing bowl.
Step 03: add the coriander leaves and the peanuts to the mixing bowl.
For the dressing:
Step 04: mix all the dressing ingredients well.
Step 05: before serving add the dressing to the salad and toss till everything is coated with the dressing. Serve and enjoy!
Notes
for the onions: you can use spring green onion instead of the normal onion or you can mix both. for the vinegar: you can use also apple cider vinegar or white vinegar. And if you cannot tolerate vinegar you can also use lemon juice. Storage: you can prepare all the ingredients and set in the mixing bowl, the coriander leaves on the top. And prepare the dressing and store separately in a glass jar, and whenever you want to serve mix and serve. You can store this salad unmixed up to 4 days in an airtight glass container.