Summer months call for vibrant colors, fresh produce, and light meals perfect for al fresco dining. And who says salads need to be boring? Perfect for BBQs outdoors and indeed a crowd-pleaser, these no-cook salads are meant to impress at any summer feast. Not only are these easy green salads recipes rich in color, but they’re also packed with nutrition and flavor. Created by chefs Sohini Bhattacharyya of Elephant & Co Gastro Pub, Karma Tenpa of YAZU – Pan Asian Supper Club, and celebrity chef Sarah Todd, these simple foods are easy to prepare and delicious to eat, perfect for any meal of the season.
Summer Season | Cucumber and Dill
Recipe by Chef Sohini Bhattacharyya – Elephant & Co Gastro Pub
- Ingredients:
- 1 English cucumber
- 50 gm iceberg lettuce
- 15 gm julienne onion
- 30 gm chopped dill leaves
- 8 gm cracked black pepper
- 70 ml fresh cream
- 30 ml of lemon juice
- zest of one lemon
- 15 ml extra virgin olive oil
- 15 gm pomegranate seeds
- 5 gm salt
Method:
Cut the ends of the cucumber through the center into half-moon slices. Wash and break off crisp lettuce leaves and refrigerate them. To make the dressing, combine fresh cream, lemon juice, and salt in a bowl. Hold the bowl over ice and whisk using a hand blender till soft peaks form. In a separate bowl, combine the cut cucumber, chopped dill, and lettuce. Toss the salad with a tablespoon of the dressing. Add salt according to taste. Sprinkle pomegranate seeds and dill leaves as a final garnish. Serve cold.
