Tropical Spring Salad with Mango Orange Dressing

This site is currently moved to http://divyasdiner.com/

Ingredients
Organic Spring Mix 2 Cup
Radish 1 Cup, thinly sliced
Avocado 1 Cup, thinly sliced
Carrot 1 Cup, thinly sliced
Orange 1 Peeled & sectioned
Asparagus 7-10, Chopped 1″ cut
Salt pinch
lemon juice 1 tbsp
Walnut 2 tbsp (Optional)

Mango Orange Dressing
Mango 1
Orange juice 3/4 Cup
Zest 1 tbsp
Sugar 2 tbsp

20130427-125122.jpg
Method
• Preheat the oven to 350F. Grease a baking pan with cooking spray. Add the chopped Asparagus with a dash of salt and pepper. Keep it in the oven for 20 mins.
• Add the chopped Radish to a big bowl.

20130427-110749.jpg
• Add Sliced Avocado to it.

20130427-111008.jpg
• Now add the thinly sliced Carrots.

20130427-111109.jpg
• Next add the peeled & sectioned Oranges.

20130427-111146.jpg
• Then add the Spring Mix.

20130427-111221.jpg
• Add the oven cooked tender Asparagus.

20130427-111329.jpg
• Mix it well with a pinch of Salt, Lemon juice & Walnut.

Mango Orange Dressing
• Blend the chopped Mango along with the Orange juice, Orange Zest & Sugar in a blender until a smooth creamy texture is obtained.

20130427-111617.jpg
• Spread 1/4 cup dressing in a plate. Add the salad on top and serve.

20130427-125432.jpg

Advertisements

Chickpeas Sundal / Channa Sundal

Ingredients

Chickpeas 1 cup
Mustard 1 tsp
Urad dhal 1 tsp
Red chilli 1-2
Curry leaves 1 strand
Asafoetida pinch
Grated coconut 3 tbsp

20130503-134409.jpg
Method

• Wash and soak chickpeas overnight or min 8 hours.
• Pressure cook 2-3 whistles with enough water and salt.
• Drain the water and keep the cooked chickpeas aside.
• Take a wide pan. Heat little oil. Crackle the Mustard then add Urad dhal, Red chillies, Curry leaves and Asafoetida.
• Toss the cooked Chickpeas in. Give a thorough mix.
• Finally add the grated Coconut.
Let that stay for couple of minutes then switch off the stove. Serve hot.
Notes
• If you have time you can directly cook Chickpeas in a pot of salt water. It takes 15-20 mins.
• Canned Chickpeas works best as well. Don’t forget to drain the water before using it.

Baked Chili Salmon with Mango Salsa

Mango Salsa! Who doesn’t like a sweet delicious Ripen Mango? Mango Salsa made out of these yummy mangoes goes perfectly well with the Oven Baked Spicy Salmon. You can try adding pineapple chunks, Red pepper to improve the taste of Salsa.

Ingredients

For Baking Salmon

Salmon 2 fillet ( 6 oz each )
Lemon juice 2 tbsp
Pepper powder 1 tsp
Chilli powder 1 tsp
Salt req

For Mango Salsa

Ripen Mango 1, Peeled, pitted & diced
Tomato 1 Cup, Chopped
Red Onion 1 Cup, Chopped
Avocado 1 Cup, Sliced ( optional )
Cilantro 2 tbsp, Chopped
Lemon juice 1 tbsp
Salt req

20130501-155853.jpg
Method

Marinate Salmon
• Marinate the Salmon with Lemon juice, Pepper powder, Chilli powder, salt and allow it to rest for few minutes.

20130501-154053.jpg

Mango Salsa
• Combine all the ingredients listed below For Mango Salsa with req salt. Mix it gently and refrigerate for 30 mins.

20130501-154132.jpg

Baked Chili Salmon
• Preheat oven to 400 F.
• Line the baking pan with foil and grease it with the cooking spray.
• Add the marinated Salmon on the foil and cook it for 15 mins at 400F then broil it last 5 mins.

20130501-154215.jpg
Baked Chili Salmon with Mango Salsa
• Transfer a piece of baked Salmon on a plate. Top it with Mango Salsa and serve.

20130501-155156.jpg