Summer months call for vibrant colours, fresh produce and light meals perfect for al fresco dining. And who says salads need to be boring? Perfect for BBQs outdoors and surely 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 colour, but they’re also packed with nutrition and flavour. 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.
1. 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 centre 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.
2. Summer Season | Raw Mango and Shrimp Salad
Recipe by Chef Sohini Bhattacharyya – Elephant & Co Gastro Pub
Ingredients:
One raw mango
50 gm shrimp, deveined and cleaned
15 gm fried onions
10 gm mint leaves
10 gm chopped coriander
10 gm chopped spring onions
One clove of garlic
Two deseeded Thai red chillies
20 gm jaggery
15 gm tamarind paste
30 ml of water
10 ml of light soy
10 ml of fish sauce
15 ml of lemon juice
5 gm salt
Three pieces sago crisp or sabudana papad (optional)
15 gm toasted peanuts
Method:
Using a peeler or a spiralizer, peel a raw mango until it resembles the shape of noodles. Refrigerate after. Marinate the shrimp in lime juice and salt before steaming or poaching it till tender and pink. Plunge in ice water and keep aside. To prepare the dressing, in a pan, add jaggery, water, soy and bring it all to a boil. Simmer till it attains a syrupy consistency. Then remove the sauce from the heat and cool. In a mortar and pestle, smash garlic and chilli. Add tamarind paste, fish sauce and the jaggery reduction to this. To assemble, toss the mango, shrimp, onions, and chopped greens together with the dressing. Garnish with toasted peanuts and serve on top of sago crisps.
3. Summer Season | Asian 12 Elements Salad with Honey Lemon Dressing
Recipe by Karma Tenpa – YAZU – Pan Asian Supper Club
Ingredients:
Chunks of fruits:
Alphonso Mango
Green Apple
Watermelon
Cherries
Avocado
Muskmelon
Cucumber
Litchi
Sprinkle of cashew nuts
Cherry tomatoes
Mint Leaves
Edible Flowers
For the dressing:
10 ml of lemon juice
zest of one lemon
20 ml of honey
Salt to taste
Black pepper to taste
Method:
Toss all cut fruits together. Add mint leaves, nuts and edible flowers. Pour the dressing and let the salad chill in the refrigerator. Serve cold.
4. Summer Season | Yasai Salad with Japanese Carrot Dressing
Recipe by Chef Karma Tenpa – YAZU- Pan Asian Supper Club
Ingredients:
Long beans
Carrot
Sesame
Cabbage
Onion
Iceberg lettuce
Sesame seeds
For the dressing:
0.050 gm onion
0.002 gm mustard powder
0.020 carrot
0.040 ml olive oil
0.020 vinegar
Salt and pepper to taste
Method:
Finely julienne the cuts of vegetables. In a separate bowl mix the ingredients for the dressing. Add the finely cut vegetables to the dressing and toss. Add salt and pepper according to your taste. Garnish with sesame seeds
