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Toss and chill

Snap your fingers and the colourful, nutritious and cooling salad is done

PHOTO: T. SINGARAVELOU

IN A JIFFY Mixed vegetable fruit salad

This is a favourite salad in summer in many Pondicherry homes and is made in no time with fruit and vegetables of your choice. When children fuss over food, this colourful salad will do the trick. The combination of apples, grapes, orange, cucumber, pine apple, tomato, carrot, spring onion, fresh coriander, green chilly, sprout green gram, cheese and lemon juice makes this salad unique and packed with vitamins, protein and nutriments. It is served alone and it is a meal by itself. And the best part, it involves no cooking!

Mixed vegetable fruit salad

Serve 6

Time 15 minutes
Apples - 2, cut in cubes
Dark purple grapes - 200 gm, deseeded
Green grapes - 200 gm, deseeded
Oranges - 2, peeled
Cucumber - 1, peeled and cut in cubes
Pine apple - half, cut in cubes
Tomato - 1 big, cut in cubes
Carrot - 1, cut in fine cubes
Spring onion - 2, cut up fine
Coriander leaves - 2 tbsp
Green chilly - 1, cut fine
Sprout green gram - 100 ml
Cheese or Paneer - 200 gm, cut in small cubes
Lemon juice - juice of 2 lemons
Olive oil - 2 tbsp
Cumin seeds - 1 tsp, roasted and ground
Salt

Method

In a big bowl, mix all vegetables, fruit, lemon juice, cheese, salt, cumin, oil and toss. Refrigerate and serve very cold.

KETHARI SRIVANJIAM

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