INGREDIENTS
Cucumber: Two
Tomato and onion: One each
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Green chilli: Two
Coriander leaves and mint leaves: Few
For salad dressing
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Olive oil: An ounce
Lemon : One
Pepper: A pinch
Roasted, crushed cumin: One Tsp
Chat masala: Optional
Salt: To taste
METHOD
Wash and peel cucumber. Dice cucumber, tomato and onion. Chop green chillies, mint and coriander leaves. Mix all vegetables in a bowl.
Add lemon juice, drizzle olive oil and season with cumin, pepper and salt. Garnish with lemon wedges and coriander leaves.
Arrange on lettuce leaf.
Proprietor cum chef R.Senthil Kumar dishes out North Indian recipes at ‘Ezham Suvai’, a multicuisine vegetarian restaurant. He has 10 years of culinary experience in a cruise liner and Indian restaurants in the United States.