With the summer heat zooming up, you may not feel like a full meal. But check out these easy-to-make salads, which are nutritious and delicious.

There was a time when people turned up their noses at salads but not any more. Whether served as an entree or as a complete meal, salads have zoomed up the popularity charts. They're easy to make, filling, and extremely healthy. Not to mention, delicious.

But remember, the fresher your ingredients, the better the taste.

Cauliflower and egg salad


1/2 a small cauliflower cut into florets

2 hard boiled eggs

2 carrots, sliced

1/2 cup green peas


1/2 cup hung curd

1/4 cup cream

1 tbsp lime juice

1 tbsp honey

2 cloves garlic, chopped fine

2 tbsp milk (optional)

Salt and pepper powder to taste


Boil carrots, peas and cauliflower in salted water for 2 minutes drain and cool completely, cut hard boiled eggs into 8 pieces.

Salad dressing: Put all the ingredients in a bowl. Mix till creamy. Place all the vegetables and egg in a bowl. Pour the dressing and mix thoroughly. Garnish with mint leaves and serve

Rajma-sweet corn salad in chilli dressing


100 gm rajma (kidney beans)

100 gm frozen sweet corn or fresh corn cooked

100 gm frozen green peas or fresh peas cooked

1 green capsicum, seeded and chopped

1 red capsicum, seeded and chopped

1/2 cup chilli salad dressing

Chilli salad dressing

1/2 cup olive oil or sunflower oil

2 tbsp lime juice,

2 tbsp green chilli sauce

1 green chilli, seeded and chopped

1 red chilli, seeded and chopped

Salt to taste


Put all the ingredients for salad dressing in a bottle and shake till well mixed.

Soak rajma overnight. Drain, add enough water and cook in a pressure cooker. After one whistle, reduce the heat and cook for 15-20 minutes. Rajma should be very soft but not mashed.

Add salt, drain and cool. Put the beans, corn, peas and capsicum in a salad bowl. Pour the dressing and toss thoroughly. Chill and serve.

Nutritious salad


50gm carrots, peeled and grated

50 gm cabbage, finely chopped

50 gm sprouted green gram

50 gm sprouted soya beans

25 gm roasted peanuts

1/2 cup honey and lemon dressing

Honey and lemon dressing

2 tbsp lime juice

1 tbsp clean honey

1 tbsp olive oil or Sunflower oil

Pepper and salt to taste


Put all ingredients for dressing in a bottle and shake till well mixed. Store in the fridge. Steam both beans for 2-3 minutes in a steamer.

Place all the ingredients in a salad bowl and chill. Add dressing just before you serve and toss. Garnish with fresh coriander leaves

Mexican salad


4 slices bread cut into small cubes

1 big onion cut into rounds and separated

1 capsicum sliced finely

1 carrot peeled and grated

2 potatoes cooked and diced

1 stick celery chopped

2-3 cloves garlic chopped

50 ml refined oil

Orange dressing

Juice of one orange

Juice of one lime

1 tsp olive oil or refined sunflower oil

2 tsp vinegar, 2 tbsp sugar

1/2 tbsp chilli powder, salt to taste,


Put all ingredients of dressing in a bottle and shake till well mixed. Add fried garlic. Keep in fridge.

To make salad, heat oil, fry garlic pieces till light brown and remove. Add bread pieces, fry to light golden brown and remove.

Arrange a salad bowl with lettuce leaves.Place all vegetables, pour dressing and toss well.

Just before serving add bread pieces. Serve immediately.

Keywords: salad recipes