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Carrot Almond Salad

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Carrot Almond Salad

 

I’m not a salad person in fact had never been one. Though I refuse to say that I hate them, as I believe that one can hate something only when one has tried it out at least a few times to come to that conclusion when it has not worked out in favor or as per the taste. But I have never went out of my way to make it specially and enjoy them. Of course I do make a curd raita while I make biryanis or pulaos and also sundals very often if they come under salads. So this month, We, The Gourmet Seven chose to tread down the path not taken frequently, the Salads.

 

 

We the G7 decided to pay the 101 cookbooks a visit and I chose this simple salad, as I wanted to initiate my kids into salads and make them enjoy it. As this salad had all the ingredients that are liked by my kids unanimously, I can say that it was an instant hit and loved watching them enjoy. I tweaked it according to my taste. The original recipe had asparagus in it. As I do not get it here, I replaced with my favorite veggie cucumber. Myself and kids in the end have to decided to choose and make a salad at least once a fortnight from now on. I’m sure you will love this tweaked version which tasted sweet, sour and mildly hot all at the same time.

 

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Carrot Almond Salad

You’ll need:

  • Carrots – 2
  • Cucumber – 1
  • Almonds – 10
  • Black Grapes – 5 to 6
  • Olive oil – 1 tbsp
  • Water – 1/2 cup
  • Lemon juice – 1 tsp
  • Ginger, grated – 1 tsp
  • Honey – 1 tsp
  • Coriander leaves – 3 tbsp
  • Black pepper powder – to taste
  • Salt – to taste

 

 

Method:

Slice the carrots and cucumber into bite sized length wise pieces. Bring a pan with 1/2 cup of water to boil. Add salt to the water and place the carrots and cucumber in it and close with a lid. Let it rest for 2-3 mins. Drain over a colander and wash with cool water to stop further cooking. The veggies have to be crunchy and stiff. Let it air dry.

 

Heat a pan with 2 tsp of olive oil. Add the almonds and season with salt. Keep tossing till it gets roasted well. In a bowl add honey, lemon juice, grated ginger, salt, pepper powder, remaining olive oil and whisk them well together.

 

Now to this add the par boiled carrots and cucumber, black grapes, coriander leaves, almonds and toss well. Serve immediately.

 

 

Notes:

 

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  • If you could get hold of baby carrots, use them instead. I’m sure it will taste great.
  • Using honey is optional. Skip it, if you do not want the salad tasting sweet.
  • Instead of black grapes, you can also add pomegranate pearls.
  • If you do not want the ginger pieces around in your mouth, add 1/2 tsp of ginger paste instead.
  • The vegetables have to maintain their shape and remain crunchy. So do not let them over stay in the hot water.

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Reader Interactions

Comments

  2. Meena

    ah like u radhika i m not a salad person either, so anything which would look as good as this i would surely love it..this is differnt the best part here is the almonds.. let me try to make a bit varied taste to this and would let u know.

    and oh ya forgot to tell u the new logo of a cook looks awesome

    Reply

  26. Suchi

    I guess it is something Indian, we like a small side salad of cucumbers, tomatoes, onions and at the most radish in winter with our meals. But here in the west salad is a meal in itself…I used to think I would be hungry in a jiffy…but they put so many different things in salads that you feel quiet full afterwards…of course the Americans have taken it to another level and made it as calorie heavy as any regular dish…lovely salad…I love nuts in salads, adds a nice crunch…

    Reply

    • Radhika

      You are so right Suchi. I thought the kids would start feeling hungry after digging into this but what they exactly told me what that they felt so full which really surprised me.

      Reply

  27. Kaveri

    A healthy, and colorful salad…I too am not a very salad loving person..but the I liked the one I tried out too…and I think I’ll like this one as well for its sweet, hot and tangy taste.

    Reply

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