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Salad meals have becomes the latest trend among health conscious foodies and bloggers. The average working man or woman has virtually no time to sit and plan a basic balanced meal. Even lunch time has become a dash to grab a sandwich and a bottle of mineral water between two meetings. As we give in to our hectic schedules, our daily meals become increasingly pre-packed or takeaway stuff, which we devour mindlessly as we put convenience ahead of health benefits. This delicious rice noodle salad can help balance out the junk food with its colorful jumble of prawns, nuts, and crunchy veggies. Taken from the blotchy pages of my well-used salad book, Larousse Salades Repas, this cold Asian salad can be served in verrines as fancy hors d’oeuvres or packed in a mason jar for office lunch.

COLD RICE NOODLE SALAD

Ingredients:

350g thick rice noodles

1 small pineapple, peeled

150g bean sprouts

250g large prawns

1 small English cucumber

20 cherry tomatoes, halved

1 small bunch mint leaves

60g salted cashew nuts

1 small red chili, chopped

1 garlic clove, minced

1 teaspoon brown sugar

2 tablespoons lime juice

1 1/2 teaspoon fish sauce

Method:

  • Prepare the dressing by crushing chili, garlic and sugar in a mortar. Transfer to small bowl.

  • Stir in lime juice and fish sauce and keep the dressing in the fridge until ready to assemble.

  • Cook the rice noodles as per packet instructions. Drain them well and place in serving bowl.

  • Cut the pineapple into small cubes and slice cucumber thinly. Shell and devein the prawns.

  • Sautee them in one tablespoon oil until they turn pink and are cooked throughout. Set aside.

  • To assemble salad, combine noodles with pineapple, cucumber, bean sprouts and tomatoes.

  • Add the cooked prawns, drizzle salad with dressing and toss in bowl till it is well combined.

  • Scatter the salted cashew nuts and fresh mint leaves to top before serving. Makes 4 servings.

Cold Rice Noodle Salad

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This spectacular fruit salad, from Carl’s Bad Cravings, combines all my favorite seasonal fruits together for a refreshing summer treat. Chunks of chilled watermelon, pineapple and mango, dunked in honey and lime mint dressing, are fabulous on their own though you could add blueberries, strawberries, kiwis or pretty much anything sitting in your fruit bowl that does not look too boring. I do not bother with the grilling process as I do not think it is worth heating up a grill to build a simple fruit salad. But if you already set for a BBQ party, you might as well char your pineapple and watermelon slices for a couple of minutes before adding them to this colourful jumble of chopped fruit.

WATERMELON & PINEAPPLE SALAD

Ingredients:

For the Fruit Salad

1/2 watermelon, sliced into 1″ slices

1 pineapple, sliced into 1″ slices

2 ripe mangoes, peeled and diced

1 pint blueberries or strawberries

For the Honey Lime Mint Dressing

1/4 cup pure honey

1/4 cup lime juice

1 tablespoon lime zest

1/4 cup olive oil

3 tablespoons fresh mint

Method:

  • Whisk together all of the dressing ingredients and chill mixture for at least 20 minutes.

  • Preheat grill to medium high heat. Grill pineapple for 8-10 minutes or until caramelized.

  • Grill watermelon for 4 minutes until grill marks appear, turning once but do not overcook.

  • You can either refrigerate pineapple and watermelon separately or serve fresh off the grill.

  • When ready to serve, chop watermelon and pineapple. Add to a large bowl with other fruit.

  • Pour desired amount of dressing over fruit salad and toss to combine. Serve immediately.

Watermelon & Pineapple Salad

This amazing Tandoori Chicken Salad, from Chef de Home, is gonna be part of your menu plan for your next BBQ or picnic party. The chicken, marinated overnight develops lots of flavor from the spicy yogurt marinade and the sweet mango dressing can be made ahead and will keep for a couple of days in the refrigerator. Cashew nuts add an extra crunchy, nutty note to the salad, which is best served with naans and any combination of veggies on the grill.

TANDOORI CHICKEN SALAD

Ingredients:

For the Salad

2 cups lettuce, chopped

1 cup baby romaine, chopped

1 medium cucumber, sliced

1/2 cup red radish, thinly sliced

For the Tandoori Chicken Marinade

1/2 lbs. boneless chicken, cubed

3 tablespoons yogurt

1 teaspoon thyme

1/4 teaspoon garam masala

1/2 teaspoon cumin powder

1/2 teaspoon kitchen salt

1/4 teaspoon paprika

1 tablespoon lime juice

1/4 teaspoon orange food color

2 tablespoons ginger garlic paste

2 tablespoons canola oil

For the Mango Yogurt Dressing

2 mangoes or 1/2 cup mango puree

4 tablespoons yogurt + 2 tablespoons water

Salt and pepper, to taste

Zest of 1/2 lime and 2 tablespoon juice

1 tablespoon sugar

For the Lime Curry Roasted Cashews

1 tablespoon curry powder

1-2 limes or 2 tablespoons lime juice

1 cup raw, unsalted cashew nuts

Salt and pepper, to taste

1 tablespoon canola oil

Method:

  • Combine cashews with lime juice, curry powder, salt, black pepper, oil in a bowl.
  • Roast for 10 minutes at 400 F on a parchment lined baking pan and set this aside.

  • To marinate chicken, mix all ingredients for marinade into a medium size bowl.
  • Add cubed, boneless chicken and coat it well to combine. Cover it and refrigerate.

  • Leave the chicken to marinate overnight, or for at least an hour before cooking.
  • To grill tandoori chicken, preheat grill. Skew pieces of chicken in metal skewers.

  • Grill chicken for 10-12 minutes on high and turn upside-down after 4-5 minutes.
  • Cook until charred and fully cooked through. You can also broil chicken in oven.

  • For the dressing, combine yogurt, mango, lime juice, and sugar in food processor.
  • Pulse it until smooth.  Add 1-2 tablespoons water if too thick. Adjust salt per taste.

  • In a bowl, arrange lettuce, radish and cucumber. Top with chicken and cashews.
  • Serve dressing on the side, pour generous amount over salad just before serving.

Tandoori Chicken Salad with Mango Dressing

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PrerrnaMirchi
Mauritius

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