This delicious salad is dense, full of colorful veg and fruit offering a decent dose of vitamins, minerals, protein, fiber, heart healthy fats, and antioxidants. The secret is in the salad dressing, we used paneer as the base of the dressing and added punchy aromatics to make it creamy, crunchy, citrusy, and a little sweet. I have a feeling you guys will love it.
Chopped Salad with Paneer Dressing
Equipment
- Blender
- large bowl
Ingredients
Salad
- 1 cup sprouted chickpeas or lentils or regular chickpeas cooked
- 1 cup broccoli, broken into small florets lightly steamed if raw broccoli is an issue, then cooled
- 1 medium apple, chopped into small pieces
- 2 medium Persian cucumbers, chopped
- 1 small red onion, chopped
- 1 large avocado chopped
- 1 medium red bell pepper, chopped
- ⅓ cup slivered toasted almonds or other or seeds of your choice
- 1 medium mango/peach/nectarine chopped
- 4 cups romaine lettuce, roughly chopped
Paneer Dressing
- 100 gms fresh paneer, homemade if possible
- 2 tsp honey more as needed to balance flavor
- ¼ cup lemon, juiced, about one large more as needed to balance flavor
- 2 cloves garlic minced
- ½ tsp ground cumin
- 2 tbsp plain unsweetend yogurt more as needed
- ½ tsp black pepper
- 1/2 tsp chili flakes optional
Instructions
- Ina large bowl combine all the ingredients for the salad.
- Ina blender combine all the ingredients for the dressing. Blend until smooth and creamy, taster and add salt, lemon juice, hone or pepper to your preferred taste. If the consistency is thick add a tbsp of water. Pour over the salad and serve right away.
- Store in the fridge, combine the salad ingredients and add the dressing just before serving as needed. Use within 2-3 days for optimum freshness.
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