DIY Summer Salads

As temperatures rise, keeping your meals light, hydrating, and nutritious becomes essential. These two easy-to-make summer salads, using locally available ingredients, are perfect for beating the heat. Packed with flavour and freshness, they’re ideal for lunch, dinner, or a quick snack.

Watermelon, Feta & Mint Salad

Ingredients:

• 2 cups watermelon, deseeded and cubed
• ½ cup feta cheese, crumbled (or paneer if feta is unavailable)
• A handful of fresh mint leaves, torn
• Juice of ½ lemon
• 1 tablespoon extra virgin olive oil
• Salt and black pepper to taste

Method:

• In a large bowl, gently toss the watermelon cubes and crumbled feta
• Add torn mint leaves
• Drizzle with lemon juice and olive oil
• Season lightly with salt and freshly ground black pepper
• Mix gently and serve chilled

Tip: For added crunch in taste to the salad, sprinkle a few toasted sunflower seeds or pumpkin seeds before serving

Cucumber, Moong Sprout & Pomegranate Salad

Ingredients:

• 1 cup moong sprouts (lightly steamed or raw, as preferred)
• 1 medium cucumber, finely chopped
• ½ cup pomegranate seeds
• 1 small onion, finely chopped
• 1 green chilli, finely chopped (optional)
• A handful of fresh coriander leaves, chopped
• Juice of 1 lemon
• Salt and chaat masala to taste

Method:

• In a mixing bowl, combine moong sprouts, cucumber, onion, and pomegranate
• Add chopped green chilli and coriander leaves
• Sprinkle salt and chaat masala as per taste
• Squeeze fresh lemon juice and toss everything together

Tip:  For added taste to the salad You can add boiled corn or grated carrot for variation and extra nutrition