This vacation has come to an end and tonight, we leave for home. Three weeks of absolute fun, relaxation and so much family time. This trip was completely dedicated to the family and all we did was relax, watch the kids play around and enjoy all the delicious homemade food. Oh boy, we hogged so much food this time! After reaching home, I need to make a different kind of meal plan and include mostly salads and light meals. Our tummy definitely needs a break. Today, I have Prerna from India Simmer sharing this gorgeous Kale and Brussel Sprouts Salad with Turmeric Honey Yogurt Dressing. I am excited to try this salad and am mostly keen about the dressing. Yogurt dressing is my favourite kind but I never did it with turmeric. Thank you Prerna for sharing this beautiful salad.

Brussel Sprouts Salad

Turmeric or Haldi as we say in hindi, has been an integral part of not just Indian kitchen but our lives, I have to say. If there was a king (or in my opinion a queen) of spices in India then it has to be haldi (turmeric). Be it dadi (grandma) tossing it with salt and mangoes before spreading them out in the terrace to dry for pickling. Or be it by the side of a young blushing bride (or groom) surrounded by friends and family under her mandap for the sacred haldi ceremony.

Goodness of Turmeric

Mummy imprinting her palms with haldi on the doorstep before any sacred ritual. Using as a facepack for a clearer, shinier skin, rubbing on our scrapes and wounds growing up. Mixing with honey to cure a sore throat, or on the belly button to relieve a stomach ache. Fresh, dried or powdered, turmeric has always been a mother’s closest friend. Passed down through generations and still holding its vigour.

So when I watch this recent craze everywhere about this “turmeric- the golden spice”, it amuses me and makes me go, “yes, told you so!”. The “golden milk” that is crowding the shelves of our grocery stores recently and being sold by baristas everywhere has been a staple remedy for fever, ache or fatigue for ages, where I come from.

Turmeric in Ayurveda

Not just in the Indian culture but there’s a sacred place of turmeric in Ayurveda too and rightfully so. Curcuminoids, the compound in turmeric, the main ingredient of which curcumin has amazing anti- inflammatory effects and is an antioxidant. Great booster of brain health, it is also believed to help with heart disease and even cancer. So the right dose of turmeric in your diet is not just healthy but is also necessary according to Ayurveda for a happy mind and soul.

So today the recipe I created for my very dear friend Kankana. She is currently on a much deserved trip to India, revisiting the old streets of her childhood and savoring through her mom’s cooking, I have brought to you the same golden spice! I picked a few of my mom’s favorite health boosting ingredients and mixed them with some of mine. Turmeric, honey and yogurt, three things my mom always gave us as kids to boost our immune system. I mixed them with my favorites, Kale, brussel sprouts and lemon, to bring you this refreshing and absolutely delicious salad. You can call the dressing a “golden dressing” if you please but it sure packs all the nutrition you would need for a well rounded meal.

Kale and Brussel Sprouts Salad with Turmeric Honey Yogurt Dressing

Kankana Saxena

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Ingredients

For Turmeric Honey Yogurt Dressing:
Turmeric- ½ teaspoon
Yogurt- ¼ cup
Lemon juice- 2 tablespoon
Olive oil- ¼ cup
Shallot- 1 tablespoon
Honey- 2 tbsp
Salt+ Pepper

for the Salad:

Kale- 1 bunch (¾-1lb)
Brussel sprouts (8-10 oz- shaved)
Toasted Almonds (¼ cup- toasted)
Raisins- ¼ cup
Roasted Chickpeas- ½ cup (garnish)

Instructions

Dressing:

Bring all ingredients together in a mason jar or a mixing bowl. Tighten the lid of the jar or if using a whisk for a mixing bowl, vigorously shake/whisk the contents of the dressing for 15-20 seconds or until they are all mixed well together giving forming an opaque yellow dressing. Set aside.

Salad:

Thoroughly wash and then de-stem the kale leaves. Julienne the leaves.
Grate or finely shred brussel sprouts using a sharp knife.
Bring all the ingredients of the salad together in a large salad bowl. Pour approximately ¼ cup of salad dressing into the salad. Add more if you feel the need.
Toss well. Garnish with roasted chickpeas. Serve as a side or can also serve as an entree.