Indian Green Chopped Salad

Name: Indian Green Chopped Salad
Cuisine: Asian, Indian
Ingredients: 2 celery stalks, finely chopped 100g lettuce, finely chopped 2 long Turkish chillies, finely sliced 1 avocado, peeled, pitted and finely chopped 1/2 fennel bulb, finely chopped 2 spring onions finely sliced Small bunch of fresh coriander, stems only, finely chopped (use the leaves in the dressing) 1 red chilli finely chopped, to garnish (optional); 100g cashew nuts 1 banana shallot, peeled and roughly chopped juice of 1 lemon Leaves of 1 small bunch of coriander (see above) 50g baby spinach, washed 1/2 tsp mustard paste 1 tsp sugar 2 tbsp vegetable oil 1 tbsp mustard oil 1 tsp salt 5 tbsp water, or as needed

4 steps

Meat Free Mowgli Page 121 This spicy little side salad, full of gorgeous greens, goes with just about all the curries in this book and makes a great filling for the Chickpea Kati Rolls (page 92).

Updated at: Sun, 18 May 2025 14:06:07 GMT

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Ingredients

4 servings

2celery stalks

100glettuce

finely chopped

1avocado

0.5fennel bulb

2 bunchspring onions

fresh coriander

1red chilli

finely chopped, to garnish, optional

Dressing

100gcashew nuts

1banana shallot

1lemon

1 bunchcoriander

50gbaby spinach

½ tspmustard paste

1 tspsugar

2 Tbspvegetable oil

1 Tbspmustard oil

1 tspsalt

5 Tbspwater

or as needed

Instructions

Step 1

Start with the dressing. Place the cashews in a bowl and pour over enough boiling water to cover. Leave to soak and soften for 15 minutes.

Step 2

Drain the cashews, then add to a food processor with the remaining dressing ingredients. Blitz to combine to a paste, adding more water if needed.

Step 3

Combine all he vegetables in a large mixing bowl. Add the dressing and mix until well combined, adding a little more water again if the dressing needs loosening.

Step 4

Taste for seasoning before serving sprinkled with red chill, if using.