Channa Almond Pomegranate Mason Jar Salad

Mason Jar Salads - replete with a protein and some fresh veggies

Mason Jar Salads – replete with a protein and some fresh veggies

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 🙂

Toasted almonds - for that extra bite!

Toasted almonds – for that extra bite!

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.

Lime - can't do without it!

Lime – can’t do without it!

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.

Good to go :)

Good to go 🙂

The recipe –

Ingredients

  • 1 cup black bengalgrams or kale channe, soaked for at least 7-8 hours
  • 1/2 cup shredded lettuce
  • 1 cucumber, diced
  • 1 big tomato, diced
  • 1 onion, diced
  • 1/4 cup toasted almonds, slivered
  • 1/2 cup pomegranate
  • 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.

    Method

    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!

    The good stuff

    The good stuff

    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 😉

    Make this your dinner

    Make this your dinner

    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?

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    Red Bean Paneer Ginger Pomegranate Salad

    Rajma, paneer, ginger pomegranate Salad

    Rajma, paneer, ginger pomegranate Salad

    Sometime back, dishing up a salad was just tossing cucumbers and tomatoes generously sprinkled with lime and chaat masala. Not anymore. Not when I strive to eat huge big bowls of raw eats and wrack my brain to include assorted new vegetables and some form of protein. Most of the times I am successful and there have been times when I have been horribly let down. But lets not talk about the dampeners. I am here to give you a wonderful protein rich salad recipe that I concocted on a whim!

    Protein rich!

    Protein rich!

    I used red kidney beans. Soaked them well for over 5/6 hours, and boiled in a pot full of salted water, they added body to the salad bowl. The nutty soft texture from the beans laced with crunchy raw veggies makes for a succulent combination.

    Boiled and ready

    Boiled and ready

    A handful of these red pearly shiny fruit elevates the acidic salty salad to another level. Always add a citrus fruit. Some fruit, any fruit – orange segments, berries, kiwis, apples, cherries etc. The list is huge. But for now, pomegranates it is.

    These pearls add the required sweet and tartness

    These pearls add the required sweet and tartness

    Beans are slow to digest and if not boiled or chewed well, they can cause a lot of heartburn, acidity and stomach ache. So I added julienne ginger pickled in salt and lime juice as a bit of garnishing. Ginger aids in digestion and helps in absorption and assimilation of essential nutrients. Ginger is highly pungent so a little bit is enough for your salad bowl. Feel free to skip it if you can’t tolerate the sharpness.

    pickled ginger

    pickled ginger

    Mint!! Who doesn’t love mint! Its refreshing. Its aromatic. Its healthy. So, I added loads 🙂

    lots of it!!

    lots of it!!

    The Recipe: For two people –

    Ingredients

    1 cup boiled red kidney beans or rajma

    1/2 cup diced cottage cheese or paneer

    1 cucumber, diced

    1 red onion, diced

    1 tomato, diced

    2 tsp ginger julienne – soaked in little lime and salt for 30 minutes.

    1/2 cup pomegranate

    3 tbsp mint leaves, chopped

    For the vinaigrette – mix 1 tsp extra virgin olive oil, juice of 1 lime, 1 tsp honey, salt and pepper to taste.

    Optional: 1 tsp more oil to sauté the cheese if you do not like it as is.

    Method

    Saute the paneer/cottage cheese if required. Mix all said ingredients except the vinaigrette. chill for 30 minutes. Pour the limey dressing over it. Toss. Chill for another 10 minutes.

    Serve.

    lemony dressing

    lemony dressing

    I like the paneer as it is, but I know many who don’t. A bit of sautéing or grilling does the trick to include it in your salads.

    She takes a bite

    She takes a bite

    When I sit with my bowl of raw veggies, I fish for my favourites and relish the juices from the marinated fruits and vegetables. Flavors like these make me go back every single night to these huge enticing bowls. So yumm!

    I am taking this to Angie Weekly Potluck party – Friday Fiesta #30!