Season it with salads

Vegetables, pasta, fruits and beans…if you are a fan of something fresh and healthy then these are for you.

Published - May 19, 2016 04:01 pm IST

Tri-colour Pasta Salad

Tri-colour Pasta Salad

Tri-Colour Pasta Salad


Tri-colour pasta or any shape pasta- 2 cups

Tomatoes diced into medium-sized bites- 2 cups

Sweet corn boiled- ¾ cup

Extra virgin olive oil- ½ cup

Pepper powder- ½ tsp

Salt to taste


1. Boil pasta as per instructions on the packet with a bit of salt. Drain and set aside to cool to room temperature.

2. For the dressing, place the olive oil, pepper powder and salt in a bowl and whisk vigorously.

3. To serve – take a deep bowl, put in the pasta, tomatoes and sweet corn. Pour in the dressing and toss well.

Summer Fruit Salad with Custard


Ripe mangoes- 1 cup

Fresh lychees- 1 cup

Fresh black seedless grapes- 1 cup

Bananas- 3 small

Pouring consistency vanilla custard made according to instructions on packet and cooled- 500 ml


Chop mangoes into cubes, lychees into pieces, seedless grapes into half and slice the bananas. Mix all these fruits together in a serving bowl.

Pour your cooled custard on fruits, mix well and serve.

Three Bean Salad


Chickpeas- ½ cup

Rajma-½ cup

Black-eye beans- ½ cup

Extra virgin

olive oil- 3/4 cup

Tomato sauce- 2 tbsp

Chilli powder- ¼ tsp

Juice of one small lemon

Salt to taste


Soak each of the beans separately overnight.

The next day boil or pressure cook each of the beans till they are soft. Drain and mix them all together. Place in fridge till completely cool.

To serve – Place the beans in a wide bowl. Mix together the olive oil, lemon juice, chilli powder, tomato sauce and salt. Mix well. Pour on beans and mix thoroughly.

Creamy Potato Salad


Medium size potatoes – 4 or 5

Mayonnaise- 1 cup

Mustard sauce - ½ cup

Onion chopped finely- 1/2 cup

Few coriander leaves for garnish

Salt to taste


Boil potatoes with salt till completely cooked. Drain and cool.

Once at room temperature, use your hands to coarsely break potatoes down to smaller pieces.

Place this is the fridge to cool.

To serve, place potatoes in a serving bowl.

For the dressing, mix together the mayonnaise, mustard and chopped onions.

Fold into the potatoes till well mixed.

Garnish with coriander leaves and serve.

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