By Arushi Sakhuja
Slow summer days call for one thing – easy, no-fuss meals because the last thing we want is to be spending hours in the kitchen with the stove on. This summer time the oven off, and whip up a delicious and refreshing summer salad. They’re easy to toss together, they let you get creative with in-season produce, and they taste extra juicy and delicious. From leafy summer green salad ideas, to refreshing caprese salad and hearty summer pasta salad ideas with simple homemade dressings, here is TSL's roundup of the best summer salad recipes to make all season long!
Creamy Timbale Veggie Salad By Treehouse Hotels and Resorts
50 Gm carrot
100 Gm potato
50 Gm green peas
25 Gm French beans
50 Gm Broccoli
50 Ml Fresh Cream
50 Gm Eggless Mayonnaise
2 Gm Black pepper
Salt to taste
1. Take all the vegetables in a bowl and wash them properly.
2. Cut all the vegetables into dice shapes.
3. Boil all the vegetables in a pan with enough water to just about cover
4. When the veggies are cooked, drain all the water and put all the veggies in
cold water for 10-15 min.
5. Take a fresh bowl and add cream, mayonnaise, salt and black pepper. Stir them.
6. Add all the diced vegetable to the creamy dressing and mix it properly. Freeze
it for 25 min.
7. After 25 min take a wooden platter and de-mould the vegetables. Garnish it
with red bell pepper and parsley petals.
Inslata di Rucola e Ceci [Salad of Rocket leaves and Chickpeas] by Chef Om Nayak founder of Pasta Bowl Company & Bombay Meri Jaan
Rocket Leaves 50gms
Boiled Chickpeas 100gms
Tomato 1pcs medium size
Whole green olives 3pcs
Whole black olives 3pcs
Extra virgin olive oil 8ml
Salt to taste
Honey 2 ml
Make dressing for a salad with extra virgin olive oil, lemon, salt and honey. Keep aside.
Cut the tomato into 8pcs, and cut the olive into 2pcs.
Now put all the ingredients in a bowl, pour the dressing as required, and mix well.
Mango Avocado Tartare by Chef Ankur Gulati, The Claridges, New Delhi
Mango avocado mix Avocado cubes 500 Gm
Mango cubes 500 Gm
Banana Shallots chopped 10 Gm
Chives chopped 20 Gm
Lemon juice 60 Gm
Ginger juice 10 Gm
Salt 3 Gm
White pepper 3 Gm
Cooked and chopped shrimp 80 Gm
Homemade mayonnaise 15 Gm
Banana shallot 3 Gm
Chives 5 Gm
Salt 1 Gm
White pepper 1 Gm
Lemon zest 1 Gm
Final Recipe Assembly
Shrimp mix 65 Gm
Mango avocado mix 105 Gm
Mango Puree 4 Gm
Baby Spinach 1 Gm
Diced Mango 5 Gm
Make the mango avocado mix using the required quantity of each ingredient as per recipe.
Make the shrimp mix likewise, following the recipe
Using a ring mold, place the mango avocado mix at the centre of the plate
Top it up with the shrimp mix
Add 3 pieces of neatly diced mango pieces over the shrimp tartare
Remove the ring mold and sick baby spinach leaves on the side of the tartare
Make a puree out of mango trimmings
Finish the plate by adding 3 dots of mango puree on the plate. Bon appetit
Beetroot & Avocado Tartare by Red, Vasant Vihar
Malt vinegar 1/8 cup
Sake 1/2 cup
Mirin 1/2 cup
White vinegar 1/8 cup
Star anise 2 pcs
Pepper 1/2 tsp
Salt 5 gm
Make the brine solution. Dice the beetroot and soak it for 2 days
Pickled beetroot 200 gm
Onion 50 gm
Onion chives 10 gm
Sundried tomato 5-6 no.
Olive oil 1 tbsp
Greek yoghurt 2 tbsp
Chop all the ingredients & mix well with pickled beetroot.
Avocado 250 gm
Jalapeno 20 gm
Onion 30 gm
Birds eye chilli 3-4 no.
Coriander roots 10 gm
Lemon juice 1 tbsp
Salt to taste
Pepper crushed 1 tsp
Peel avocado & roast it on open fire/charcoal. Chop all the ingredients and mix them with the smoked avocado.
Lemon juice 1 tbsp
Yuzu juice 1 tbsp
Salt to taste
Sugar 10 gm
Freeze the yuzu mix overnight to make a 2 cm disc.
Spread the avocado on the bottom, followed by the pickled beetroot mix.
Use any hot sauce on top before you place the yuzu disc.
Garnish with fried leeks.
Tartare has always been an attraction for meat eaters. So the idea was to give it a vegetarian healthier version without making it boring!
The layers have been designed with the idea to give a hot and cold sensation with each bite. The spicy avocado is balanced by the sweet and sour beet pickle with a soothing sensation of citrusy Yuzu ice disc. Once the taste buds are satiated, the crunch from the leeks completes the required texture profile of the whole dish.
Avocado Asparagus orange salad by Kampai
Orange 1 ps
Ice berg 50gm
Red radish 10gm
Rocket leaf 20gm
Cherry tomato 10gm
Yuzu sesame dressing
Yuzu juice 1tea spoon
Sesame oil 1tea spoon
Olive oil 1 teaspoon
Soy sauce 2 tablespoon
Mustard powder 1pinch
Salt & pepper for test
For the dressing heat up the oil ( olive oil & sesame oil) till smoke and put the fine chop onion on the hot oil and leave it to cool. Add yuzu juice kharashi powder (Japanese mustard powder) soy sauce salt & pepper and blend it till smooth.
Take a salad mixing bowl, add all the ingredients pour the dressing on it mixed it well and serve on a chill salad plate/bowl.
Classic Caesar Salad by Chef Shaurya Veer Kapoor Café Hawkers
1 large or 2 small heads of romaine lettuce
Parmesan cheese, shredded or shaved
Crisp bread croutons. How to Make Croutons: The crunchy homemade garlic croutons really elevate this salad, making it look and taste quite fancy. The cheese crusted onto each little toast will have you snacking on these croutons! Just follow - Cut the baguette in half lengthwise and slice it into 1/4″ thick pieces and place it on a baking sheet. Combine 3 Tbsp extra virgin olive oil with minced garlic. Toss bread with garlic-infused oil and 2 Tbsp parmesan. Spread Evenly and Bake to desired crispness.
Caesar salad dressing – How to Make: All you need is a bowl and whisk. This Caesar dressing is light and healthy and packs so many fresh flavours without needing much salt at all.
Whisk together minced garlic, Worcestershire sauce, lemon juice and red wine vinegar.
Whisking while adding oil emulsifies the dressing for a smooth and creamy (not oily) consistency.
Season with 1/2 tsp salt and 1/8 tsp black pepper, or to taste.
How to Make Caesar Salad:
In a large mixing bowl, combine all of your ingredients and toss gently to coat the lettuce in Caesar dressing. Garnish with fresh olives, cherry tomatoes and shredded Parmesan cheese.
Spicy Avocado & Pomegranate Salad, Chef Noah Barnes, Co-Founder & Chef, Miss Margarita by Arriba
Plum cherry tomato
Avocado (cored and diced)
In a wide mixing bowl add all the ingredients for the dressing and whisk well to form a viscous emulsion, season with salt & pepper, and set aside in a cool dry place.
In a wide bowl add the lettuce, rocket, jalapeno, tomato, and avocado
Pour the chilled dressing and lightly toss while ensuring not to crush the lettuce
Plate onto a salad bowl and sprinkle crumbled feta and pomegranate
Garnish with a few slices of avocado