Sanjeev Kapoor

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Scrumptious Salads

Menu: Quick and easy to make, salads are the best way to absorb the benefits of fresh vegetables and fruits. Cool and refreshing, salads make an ideal summer brunch. As vegetables and fruits have a high moisture content, salads are an excellent way to stay hydrated during summer. Eat it as a main course, as an accompaniment to a spicy dish or simply when you feel like a bite. You can make your own salad combinations or try out our delicious and quick to make Quinoa Salad, Chilled Melon Ball Salad as well as Barley and Crunchy Nut Salad.

Shopping list:

1 packet quinoa

100 grams sea salt

1 medium cucumber

18 black olives

1 green capsicum

1 red capsicum

1 bottle extra virgin olive oil

3 lemons

1 watermelon

1 muskmelon

1 orange

1 packet black salt 

1 small bunch mint leaves

1 packet barley

50 grams roasted peanuts

2 large cucumbers

2 large tomatoes

1 bunch celery

1 bunch coriander

1 bunch of lettuce

Preparations before you begin:

Soak barley for six hours and pressure cook it in advance. Cook within 30 minutes.

How to go about it:

Begin by cooking quinoa. Follow it with chilled melon ball salad, Barley and crunch nut salad. Once the quinoa is cooked prepare the quinoa salad. 

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