Simple yet luscious Chopped Salad With Non-Dairy Raita Dressing came into being when I wanted a salad to coordinate with an Indian themed meal. The salad turned out fabulous with requests for more!
Chopped Salad With Non-Dairy Raita Dressing is a wonderful recipe good and good for you with all the pro- and pre- biotic components. The radishes and grapes add spicy crunch and cool sweetness to this wonderful and satisfying salad.
The dressing and salad (without the tomatoes) maybe prepared a day ahead and reserved in the fridge separately. Add the tomatoes and the dressing to the salad just before serving.
NOTES:
Watermelon instead of or in addition to the grapes is wonderful in this salad especially on a warm day or evening.
Spinach or other greens maybe used instead of the romaine lettuce.
4 Servings
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| Chopped Salad With Raita Dressing |
The dressing and salad (without the tomatoes) maybe prepared a day ahead and reserved in the fridge separately. Add the tomatoes and the dressing to the salad just before serving.
NOTES:
Watermelon instead of or in addition to the grapes is wonderful in this salad especially on a warm day or evening.
Spinach or other greens maybe used instead of the romaine lettuce.
4 Servings
INGREDIENTS:
Raita Dressing
1/4 cup Raw Cashews, soaked in warm water for 30 minutes
1/2 cup thick non-dairy Plain Yogurt
1-2 pinches Salt
1 juicy Lime, juiced
1/2 small Red Onion, finely chopped
1 small Zucchini, shredded
2 Tbsp Fresh Coriander/Cilantro, finely chopped
1 small Zucchini, shredded
2 Tbsp Fresh Coriander/Cilantro, finely chopped
1/2 tsp Oil
1/2 tsp Black Mustard Seeds
1 tiny pinch Asafetida
1 Tbsp fresh Ginger, finely grated
1/2 - 1 Jalapeño/Serrano Chile, cored and finely minced
2 stem fresh Curry Leaves, minced
Salad
1 Romaine heart, finely sliced
1-2 Persian type Cucumbers or 1/2 Hothouse cuke, diced
1 large Carrot, shredded
1-2 Roma Tomatoes, diced
6-8 sprigs fresh Mint
6-8 Sprigs fresh Coriander/Cilantro
1 generous Handful Roasted Cashews, coarsely chopped
1 large handful Seedless Red or Black Grapes, halved
Fresh Radish Slices (optional)
METHOD:
Raita Dressing:
Blend together the cashews, yogurt and lime juice until smooth. Spoon out the yogurt mixture into a bowl; sluice the blender with a couple of tablespoons of water to gather all of the yogurt mixture and add to the bowl.
Heat a small pan and add oil. Add the mustard seeds and cook on low heat until the seeds begin to pop. Stir in the asafetida, ginger, chile, and curry leaves and cook for a few seconds until the chiles trun bright green and soften. Remove from heat and let cool for a minute or two. Add the spiced chile mixture to the cashew-yogurt mixture in the bowl along with the onions, zucchini, coriander/cilantro, and a pinch or two of salt. Stir well, taste, and adjust seasonings.
Store the Raita Dressing in an airtight container in the fridge until ready to serve.
Salad:
Combine the lettuce, cucumber, carrots, tomatoes, and herbs in a large bowl. Mix thoroughly.
Assembly:
Check the dressing; if it is too thick, add a little non-dairy milk or water a teaspoon at a time to get the right consistency. Adjust the seasonings if necessary with salt and lime juice.
Divide the salad among 4 bowls/plates, drizzle with dressing, sprinkle the cashews, a few grapes and slices of radish on top.
Serve immediately.
Enjoy!!
1 large handful Seedless Red or Black Grapes, halved
Fresh Radish Slices (optional)
METHOD:
Raita Dressing:
Blend together the cashews, yogurt and lime juice until smooth. Spoon out the yogurt mixture into a bowl; sluice the blender with a couple of tablespoons of water to gather all of the yogurt mixture and add to the bowl.
Heat a small pan and add oil. Add the mustard seeds and cook on low heat until the seeds begin to pop. Stir in the asafetida, ginger, chile, and curry leaves and cook for a few seconds until the chiles trun bright green and soften. Remove from heat and let cool for a minute or two. Add the spiced chile mixture to the cashew-yogurt mixture in the bowl along with the onions, zucchini, coriander/cilantro, and a pinch or two of salt. Stir well, taste, and adjust seasonings.
Store the Raita Dressing in an airtight container in the fridge until ready to serve.
Salad:
Combine the lettuce, cucumber, carrots, tomatoes, and herbs in a large bowl. Mix thoroughly.
Assembly:
Check the dressing; if it is too thick, add a little non-dairy milk or water a teaspoon at a time to get the right consistency. Adjust the seasonings if necessary with salt and lime juice.
Divide the salad among 4 bowls/plates, drizzle with dressing, sprinkle the cashews, a few grapes and slices of radish on top.
Serve immediately.
Enjoy!!
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