Asian Mango to Casareccia Salad: Delicious summer salad recipes

Updated On: 13 May, 2024 10:38 AM IST | Mumbai | Aakanksha Ahire

If you enjoy a good, refreshing salad on hot days, here is a curated list of chef-special summer salads that promise an exciting mix of flavours. Dig in to tantalise your taste buds

Listen to this article :

Representational Image. Pic Courtesy/iStock

For many, gut health goes for a toss during the summer season. Daily Indian meals like roti, subzi, and dal, which are staples, are prepared using various spices. Additionally, other Indian snacks like samosas, pav bhaji, kachori, and chaat items are all greasy and spicy. These dishes can be harsh on the gut when the temperatures soar. On such days, cold refreshing summer salads - loaded with fibre, water, nutrients and rich antioxidants, render a soothing effect on the gut and the mood.

If you enjoy a good, refreshing salad on hot days, here is a curated list of chef-special summer salad recipes that are an exciting mix of flavours adding a fun twist to boring salads. Dive in to tantalise your taste buds!

Casareccia Salad by Chef Massimo Verzini, head chef, Si Nonna’s
Imagine the crisp, verdant greens paired with juicy cherry tomatoes, fresh buffalo mozzarella and the tangy bite of kalamata olives - all topped with a sun-drenched balsamic vinaigrette that dances on the palate like a summer breeze.

Ingredients:
Fresh arugula - 4 cups
Sliced plum tomatoes - 2
Pitted Greek Kalamata olives - 1/2 cup
Shaved, aged Parmesan cheese - 1/2 cup
Freshly toasted sesame seeds - 2 tbsp
Modena balsamic vinegar
Extra virgin olive oil (EVOO)

Method:
1. Begin by washing the arugula thoroughly under cold water and pat it dry with paper towels. Place it in a large salad bowl.
2. Slice the plum tomatoes and add them to the bowl with the arugula.
3. Pit the Kalamata olives if they aren`t already pitted, then add them to the salad bowl.
4. Using a vegetable peeler or a cheese slicer, shave the aged Parmesan cheese into thin strips and add them to the salad bowl.
5. In a dry skillet over medium heat, toast the sesame seeds until they are lightly golden and fragrant. Remove them from the heat and let them cool slightly before adding them to the salad bowl.
6. Drizzle Modena balsamic vinegar and extra virgin olive oil over the salad according to your taste preferences. Start with about two tablespoons of each and adjust to your liking.
7. Toss all the ingredients together gently until everything is evenly coated with the dressing.
8. Serve the salad immediately as a refreshing and flavourful side dish or light main course.

Summer Salad by Chef Suheb Chawdhary, one8 Commune
Crunchy and delicious, this salad is a mix of veggies that come together in a jar to give a refreshing boost to the taste buds.

Ingredients:
Cucumber diced - 20 gm
Tomato diced - 20 gm
Onion diced - 20 gm
Avocado diced - 20 gm
Quinoa - 40 gm
Kale - 20 gm
Rocket greens - 20 gm
Dressing - 30 gm
Lemon vinaigrette - 1 tbsp
Protein of your choice

Method:
1. Begin by placing diced cucumber, tomato, onion, and halved cherry tomatoes at the base of the jar.
2. Drizzle with lemon vinaigrette to infuse flavours throughout.
3. Layer with cooked quinoa for a hearty foundation.
4. Next, add chopped avocado, drizzling a bit more dressing over the top for extra flavour.
5. Finish with a layer of kale and rocket tossed in lemon vinaigrette, providing a vibrant and nutritious top layer.
6. Customise your salad by adding your preferred protein such as chicken, tofu or cottage cheese, according to your taste and dietary preferences

Asian Mango Salad by Chef Shailendra Kekade, Sante Spa
This salad is inspired by the sweet and sour flavours of mango, elevated with a spicy Sriracha dynamite used for the dressing. The refreshing combination of chilled mango, crispy salad leaves and all makes this salad a fantastic option for summer.

Ingredients:
Dynamite sauce using sriracha and mayonnaise - 10 gm
Romaine lettuce - 150 gm
Mushroom - 100 gm
Parmesan ice cream - 1 scoop
Microgreens - 2 gm
Mango fresh - 150 gm
Sesame oil - 10 gm
Nori seets - 2 gm
Tongarashi powder - 5 gm
Coriander root - 2 gm

Method:
1. Make a spicy dynamite sauce using sriracha and mayonnaise.
2. Saute the mushrooms in sesame oil and sprinkle with togarashi spice and shredded nori.
3. Skin and cut the mango into cubes and toss them in sesame oil and a pinch of togarashi.
4. Chop the lettuce into bite-sized pieces and toss them with the dynamite sauce.
5. Top the lettuce with the mushrooms and mango cubes and a dollop of parmesan ice cream. Garnish with microgreens.

Raw Mango and Green Papaya Salad by Chef Vijay Bawangade, ISSA
This salad offers a delightful combination of crunchy textures and vibrant flavours, perfect for a refreshing appetiser or a light meal. Adjust the spice level according to your preference for a personalised touch.

Ingredients:

Buy now to read the full story.

For just ₹/-

Already a member? Login

For any queries please contact us: E-mail: support@mid-day.com

Latest Photos

Latest Videos

Latest Web Stories

Mid-Day Fast

;

Home / Lifestyle / Food / Article / Asian Mango to Casareccia Salad: Delicious summer salad recipes