Who doesn't love a nice refreshing salad in scorching heat especially when it tastes and looks good? The salad recipes we are about to share are tasty, not at all over healthy that they turn you off, they have some nice dressings and you can do your own seasoning as well to improvise them. These simple and easy to make recipes have come from the house of Dr. Oetker India Creative Kitchen, and we hope you like and try them as well! The ingredients are easily available and affordable so that matter is also settled. Let's check them out.

Southwest Potato Salad

southwest potato salad

Servings: 2

Ingredients:

  • 200 g boiled with skin baby potatoes 
  • 1 tsp olive oil
  • 2-3 chopped garlic cloves 
  • 60 g sweet corn kernels
  • ½ tsp red chilli powder
  • Salt to taste
  • 75 g South West dressing  
  • 5-6 chopped parsley leaves 

Directions:

  • Gently press the potatoes, using your hands and keep them aside.
  • Heat oil in a non-stick pan (medium flame). Add garlic and lightly fry for 10 seconds or until garlic turns light brown.
  • Add potatoes, sweet corn kernels and red chilli powder. Sauté vegetables for 2-3 minutes and season it with salt.
  • Take out vegetables in a bowl, add South West dressing and parsley. Mix well and serve warm.

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Crispy Tofu Salad

crispy tofu salad

Servings: 2

Ingredients:

  • 1 tsp olive oil
  • 2-3 garlic cloves, chopped
  • 150 g tofu, cut into fingers
  • Chilli flakes
  • Salt
  • ½ medium carrot, cut into thin strips
  • ½ medium radish, cut into thin strips
  • 50 g peanuts, crushed
  • 8-10 fresh coriander Leaves, chopped
  • 75 g sweet onion dressing

Directions:

Asian Lotus Stem Salad

asian lotus stem salad

Servings: 2

Ingredients:

  • 1 medium lotus stem (kamal kakdi), thinly sliced and blanched
  • 2 tsp olive oil
  • 2-3 garlic cloves, chopped
  • 2-3 green chillies, chopped
  • 1 tbsp soya sauce
  • 2-3 no. spring onion, chopped
  • ½ medium carrot, ribbons
  • 1 tsp roasted sesame seeds
  • 75 g sweet onion dressing
  • Salt

Directions:

  • Heat oil in a non-stick pan (medium flame). Add garlic, lotus stem, green chillies and soya sauce.
  • Sauté lotus stem for 3-4 minutes or until it becomes light brown and crisp.
  • In a bowl add, carrot, spring onion, above sautéed lotus stem and sweet onion dressing. Mix well, place salad on a serving plate, sprinkle sesame seeds and serve.

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