Delicious World of Chefette Spicy

formerly Ladles and High Heels

Salad on a Whim

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The best things about being on a regular diet are the cheats we are allowed to incorporate into our food. On a low-carb diet plan, or almost any other diet regimen, salads are considered to be “free-food”- aka eat how much ever you fancy. With a gestational diabetic and a regular type 2 diabetic at home for lunch, it was only a matter of time before one of us acknowledged the fact that yes, salads should find a way to our table everyday for lunch.
avocado-orange saladSadly, Indians are not hands-on salad eaters. We love vegetables, no denying. But the plethora of curries and Subzis that contribute to our cuisine could get so overpowering sometimes that eating raw vegetables takes a back seat. But if you are lucky, you would find some of us, especially people from the northern part of India, indulging in what they call “salAdh” at times as an accompaniment to their Rotis. The only vinaigrette they use is freshly squeezed lime juice with some salt and pepper, which in my opinion does wonders to any vegetable! I mean, who wouldn’t want to eat salad as a side when you can find tender radishes and sweet onions in the market, right? Well, not this Indian.

Thankfully, my mother is a lover of salad and enjoys them with her Rotis. So today, I decided to get off the couch in time to make a delicious salad for lunch. It was a very simple “dish” with all the usual suspects in attendance: lettuce, tomato, cucumber and avocado. But at the last minute, we decided to add an orange on a whim. I used a creamy vinaigrette which I suspected would not go all that well with the fruit in the salad but experimenting has a way of proving me wrong regularly and this was one of those times!
avocado-orange salad2Easy-Peasy Avocado-Orange Salad with Creamy Vinaigrette

Ingredients:
Half a lettuce

One avocado

One Roma tomato

Half a hothouse cucumber

One medium-size orange, separated into segments

A hand full of walnuts

Vinaigerette-
Half a cup mayonnaise (I used Kraft mayo with olive oil)

Quarter cup apple cider vinegar

Two Tbsp grated onion

One pod grated garlic

One tsp dry oregano flakes

One tsp dry basil flakes

Quarter cup milk

Dash of hot sauce (I used Mexican style hot sauce)

Salt and pepper to taste

Method:
Okay, I shall not insult your intelligence by narrating the method!

Although the vegetables are nothing exotic, the addition of orange and walnuts gives this salad a beautiful depth. I should confess that I omitted the latter but tonight, I shall include it.

The vinaigrette is an adaptation of the Creamy Italian Dressing from the book Vegetarian Creations with a few improvisations. 

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Author: vaish

I am a business student, food blogger and mommy to a beautiful little baby girl I lovingly call Kohlrabi (yes, like the veggie). I love vintage fashion, ganache and Ina Garten :)

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