Crunchy Salad Served 4 Ways!
This Crunchy Salad is a high pile of thinly sliced vegetables tossed in an ultra simple dressing. It’s so easy to put together that you can even make it for parties. Best part is that it stays really good for hours without showing any discoloration. It’s a versatile salad that can be served in several ways. I have shown you here along with a video, 4 different ways to enjoy this Crunchy Salad. With the spring vibe already in the air, this salad might become my go to recipe.
Ingredients
for the salad
- 1 bunch parsley
- 2 bunches rasdish
- 4 mini cucumbers
- 3 carrots
- 3 apples
for the dressing
- red wine vinegar - 3 tablespoons
- extra virging olive oil - 6 tablespoons
- salt - 1 teaspoon
- freshly cracked pepper - 1 teaspoon
- sesame paste or tahini - 1 tablespoon
- Sesame seeds to sprinkle on top
- Zest of a lemon
other ingredients:
- cooked quinoa
- soft boiled eggs
- Salmon fillet seasoned with salt and pepper
- Boneless chicken thigh marinated with yogurt (garam masala, dried fenugreek leaves and salt. (You can choose your choice of spice too))
- Pita bread
Instructions
- Thinly slice the radishes and the apples. Grate the carrot. Using a vegetable peeler make ribbons of the cucumbers. Keep the parsley leaves aside and finely chop the end of the stems.
- In a big mixing bowl, add red wine vinegar, extra virgin olive oil, sesame paste, finely chopped parsley stems, salt and pepper. Whisk to mix everything into a smooth dressing. Taste for salt and add any if needed.
- I like to a small portion of the dressing to drizzle o top when paired with protein or carb.
- Drop all the chopped vegetables in the bowl and give a mix. Then add the parsley leaves and give another toss. Add lemon zest and extra sesame seeds.
- Enjoy the salad!
- To serve with quinoa, layer the salad on a bed of warm cooked quinoa and top it with soft boiled egg. Drizzle extra dressing if you like.
- With a fillet of pan fried salmon it makes a quick carb free easy meal. Drizzle little bit of dressing on top of the salmon fillet.
- Pan fry the boneless chicken thigh on a cast iron pan or a grill pan. Check it a little on the outside and make sure the inside is cooked through. The temperature should reach to 165 F.
- Allow the cooked chicken thigh to rest and then thinly slice it. Layer the sliced chicken along with the salad on a pita bread. Drizzle extra dressing on top and serve.