Salads have come a long way from being seen as just a “diet food” to becoming vibrant, flavourful meals that satisfy both the stomach and the taste buds. Whether you are trying to control your weight or want a light and refreshing alternative to your regular meals, salads are a great option. However, when searching for salad recipes online, the great variety of ingredients can leave you overwhelmed and disappointed. What is healthy? What will suit your taste buds? What if we tell you that you can make your Desi salads delicious and nutritious by changing a few simple ingredients in them? Well, it is possible! How? Read on to learn about substituting some popular ingredients for your Desi salads.
Also read: 5 easy vermicelli salads that will make your office lunch even more fun
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Here are 5 ingredient swaps for your Desi salad:
1. Eat spinach or fenugreek instead of regular salad
Salad? No! Spinach and fenugreek should be the base of your salad. These veggies are packed with nutrients and intense flavour. Spinach adds a mild sweetness, while fenugreek – being slightly bitter in taste – adds an earthy flavour that pairs perfectly with Indian spices. These greens are also packed with iron and vitamins, so your salad goes from bland to amazing! Apart from texture and flavour, these greens also add a Desi twist to your healthy meal.
2. Eat Masala Roasted Makhana instead of Croutons
Yes, all restaurant salads have croutons that add a delicious crunch. But they can be so simple, right? Instead, add a great crunch to your homemade salad by adding masala roasted makhanas. Not only are they crispy and light, but they are also protein-packed and guilt-free. Just sprinkle some chaat masala on top, and you will get an explosion of flavour in every bite. Plus, makhanas give a tangy crunch without the guilt of extra carbs from croutons.
3. Say no to mayonnaise and yes to hung curd
We all love a creamy dressing on salads, but mayonnaise can be heavy. Instead, opt for hung curd which offers the same texture and creaminess. It is lighter, rich in probiotics, and still gives the rich texture we crave in salads. Plus, it pairs brilliantly with desi flavours like roasted cumin or mustard oil. The tanginess of hung curd, combined with the raw flavour of the vegetables, makes for a great combination.
4. Use paneer or tofu instead of cheese
Paneer may be associated with indulgence, but paneer and tofu are the real stars when it comes to adding protein to your salad. Grilled or sautéed paneer gives a satisfying bite, while tofu soaks up the flavour of dressings and spices. Plus, both taste great with ingredients like chaat masala, garam masala, lemon juice and mustard oil. So, say goodbye to paneer and hello to the power of paneer!
5. Use lemon and olive oil instead of bottled dressings
Are you tired of using preservative-laden bottled dressings? Well, not anymore! Use a mixture of fresh lemon and olive oil that works like magic. Also add a pinch of black salt, roasted cumin powder or chaat masala for extra pungency. This simple dressing is much healthier and more tangy than the store-bought options. Plus, it is quick and easy to make and keeps your salad light and fresh – just the way you like it!
Also read: Fan of Korean cuisine? This Korean cucumber salad will blow your mind
