Ani's Kitchen Stories

This plant based Spring Salad Bowl with freshest colourful veggies and Honey and Balsamic Vinegar dressing is the most crisp and delectable salad that will never go out of style or your appetite.

The irresistible tangy Balsamic vinegar (Modena), the sweetness of honey vinaigrette along with the heat of Thai red chilli will make you crave for more of this delectable salad.

With zero cooking with the freshest of ingredients, this salad can be whipped up within 15 to 20 minutes without any hassle and is the brightest of all the salads.

You can add in any Salad veggies of your choice and the Balsamic vinegar dressing will never disappoint you. My husband is a huge fan of balsamic vinegar. After he gets back home from work, he always chops up some cucumbers and few of his fav veggies and quickly add in the balsamic vinegar dressing and nuts without honey though.

Here I’ve used Cucumber, red & yellow bellpepper, purple cabbage, Spinach, carrot and cherry tomatoes. You can add beetroot, radish, onion, lettuce, nuts, dairy products, proteins to make it more crunchy and flavourful. You can even add in cooked quinoa, black rice etc to make it a complete meal. There’s no holding back in this Spring Salad Bowl. The choice is yours.

Now without any further delay let’s head with the delectable Vinaigrette dressing that brings out the extra oomph in this salad.

Ingredients:

Salad Dressing

▪️ 2 tbsp Balsamic vinegar (Modena)

▪️1tsp Apple cider vinegar

▪️1tsp lime juice

▪️1 tsp honey

▪️salt to taste

▪️1 tsp Minced or grated garlic

▪️2 tbsp Extra Virgin Olive Oil

▪️1 tsp Crushed pepper corns

For The Salad:

▪️Handful of Cherry Tomatoes

▪️1 grated baby carrot

▪️1 diced Cucumber

▪️3 to 4 tbsp of chopped red & yellow bell pepper

▪️Handful of chopped spinach

▪️3 tbsp of chopped or grated purple cabbage.

▪️Chopped coriander leaves and 1 chopped Thai red chilli for garnishing

Instructions:

Mix the salad dressing ingredients in a small bowl. Keep aside.

Assemble the Salad ingredients in a large bowl and place veggies separately as shown in the picture to make it more appealing. Now drizzle with the dressing and chopped coriander and Thai red chilli, give it a gentle toss to make sure all the veggies are evenly coated with the dressing. Serve fresh.

Notes: Before chopping the Salad veggies make sure to wash and soak the veggies in Salt and vinegar water for 10 minutes. It’s always safe to soak the veggies or fruits in salt and vinegar water even if it’s organic and store bought unless it’s home grown.