Being on a salad spree is no fun really. Chomping on plain old carrots, chewing romaine and mindlessly mincing the veggie can be exciting for first few nights, but it sure gets exhausting when you intend to continue the salad sojourn for days to come. I know of this, coz it happened to me. But I want to diligently stick to the fad, so I fish for new ingredients, newer proteins and yet newer ways to eat my greens.
He was heading out. Not one to carry a tiffin, grabbing a sandwich or some street side junk are his usual options. Well, that was not be that day. I was determined to pack his supper.
Wide mouthed glass jars preserving fruit and vegetables seems like an incredible idea. They are air tight. No spill, no soil, no frills. So easy to carry around. And looks pretty cool too. Somewhat amused, somewhat intrigued, somewhat preempted, he took his tiffin 🙂
To add a protein to your vegetable bowl is a must. That extra mile on the treadmill is of no use if you don’t support it with a repairing agent. Lean muscles, shiny hair and strong nails give obeisance to exactly this necklace of amino acid. Yea, so all in all, it’s that important.
So I add channa one day, paneer another, Mung sprouts, soya nuggets, boiled peanuts, kidney beans, garbanzo beans, tofu and assorted nuts to give you an idea.
Kale channe or black bengal grams is what I used for this wonder salad. Its nutty. Its wholesome. It adds enough bite to fill your bowl as well as your tummy.
Making the vinaigrette is therapeutic – for me. I love whisking lime juice and extra virgin olive oil. Pounding pepper, sprinkling rock salt, crushing garlic – oh yea! Me loves it. I try to stay away from creamy sugary dressings as it annihilates the entire purpose of me chomping on greens.
The recipe –
For the dressing – juice of 1 lime, 1 tsp extra virgin olive oil, 1 clove of crushed garlic, 1/2 tsp pepper powder and salt to taste.
Boil the black bengal grams in a big pot of boiling mildly salted water till they are almost done. Drain and keep aside.
For the dressing – whisk together all of the mentioned stuff.
Toss all the salad ingredients except the almonds. Mix in the dressing. Toss well. Refrigerate if required for 30 minutes. While serving garnish with toasted almonds. I love the crunch from the nuts so I add loads!
If setting into jars – pour the vinaigrette first. Then layer with boiled bengalgram, cucumber, pomegranate, tomato, onions, lettuce and lastly toasted almonds.
the pictures show the channa and almonds finishing on the top as I wanted to photograph them that way 😉
Angie’s Fiesta Fridays is something that I look forward to every Friday. She holds this virtual potluck party for all of us. Its one post where you get sweet savoury, mains, appetizers n gorgeous desserts all under one roof and not to mention a whole lot of wonderful enthusiastic bloggers too! So I’m taking a salad this time. What are you?