WATCH VIDEO: Ripe papaya and avocado salad
Papaya is a seasonal fruit in India. People are used to eat ripe papaya as a fruit. In India you will found it as a street food – Ripe Papaya Chat.
This salad is the combination of ripe papaya, creamy avocado, juicy tomatoes, and your favourite green and dressed with tangy pink salt and lemon juice, pepper powder and crunchy peanuts. This ripe papaya salad is another delicious way to include papaya in your meal.
Whenever ripe papaya is available, this quick and healthy salad is often on my dinner table.
- 1/2 cup diced ripe papaya
- 1/4 cup diced avocado
- 1/4 cup tomato slices
- 1/4 cup chopped lettuce
- 4-5 baby carrots, chopped
- 8-10 fresh leaves of baby spinach
- 3/4 tsp Pepper powder
- 2 tsp lemon juice
- 1/4 tsp pink salt
- 2 tbsp roasted peanuts (optional)
- 1 tbsp extra virgin olive oil
- Add papaya, avocado, tomato slices, lettuce, carrots and baby spinach in a big plate or bowl.
- Dressed with pepper powder, lemon juice, and pink salt.
- Drizzle some extra virgin olive oil.
- Add some roasted peanuts.
- Toss all the ingredients with fork.
- Serve immediately.
This is very simple broccoli salad and very quick. This salad is made by using steamed broccoli and seasoned with the sesame seeds, chaat masala and other spices which gives the salad a delicious crunch and tasty flavor. I love this broccoli salad.
- 200 gm broccoli florets
- 2 teaspoon white sesame seeds
- 1/4 teaspoon cumin seeds powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon Garlic powder
- Ground black pepper to sprinkle
- 2 teaspoon extra virgin olive oil to drizzle
- 3 cup water
- Salt to taste
- Add 3 cup of water in a deep pan and boil it. If water starts boiling add broccoli florets and simmer for 5 minutes. This process brightens the color of broccoli and makes it tender. Turn off the heat and take off the broccoli from pan and drain it using strainer.
- Put drained broccoli in a plate and start seasoning. Add white sesame seeds, sprinkle cumin seed powder, sprinkle chaat masala, sprinkle garlic powder, sprinkle ground black pepper and salt to taste. Finally drizzle with extra virgin olive oil and toss to coat.
- Serve fresh.
Mung bean sprouts are very nutritious – low in calories, lots of fiber, vitamin B and deliver a boost of vitamins C and K. I also added Beetroot. Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells. A raw beetroot contains folic acid, iron, zinc, magnesium, potassium, fiber, vitamin C and carbohydrates.
I love this combination. If you want you can add more other vegetables in this salad. I have used carrot too. My kid loves to eat this salad. Now let’s see this simple recipe but full of nutrients and fiber.
- 200 gm mung bean sprouts
- 1/4 cup beetroot grated
- 1/4 cup carrot grated
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon chaat masala powder
- 1/4 teaspoon red chilli powder. If you want spicier then add more chilli powder.
- 1/4 teaspoon black pepper powder.
- 1 small onion finely chopped.
- 1/4 cup fresh coriander leaves chopped
- 1 teaspoon lemon juice
- 1 teaspoon oil
- Salt to taste
- Take a 200 gm bean sprouts
- Boil mung bean sprouts for 10 minutes. Don’t cook the sprouts too much.
- If sprouts are ready then let’s add vegetables.
- Now heat the oil in pan. Add chopped onions. Make it translucent.
- Then add ginger garlic paste, red chilli powder. Stir it for 2 minutes.
- Add beetroot, carrot & tomato mix well.
- Add boiled mung bean sprouts. Stir it. Covered for 2 minutes.
- And finally add chaat masala, coriander leaves, salt to taste & lemon juice. Mix well. Cover for a minute.
- Serve fresh.