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    The Curry Mommy » Gujarati

    Indian Salad Recipe with Greens

    Published: Sep 14, 2021 · Modified: Apr 18, 2022 by The Curry Mommy · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    An everyday Indian Side Salad Recipe with Micro Greens or Baby Greens

    This crisp and fresh green salad made with microgreens, fenugreek leaves, or arugula will quickly become your favorite go-to. It is an everyday Indian side salad recipe that tastes great on top of avocado toast or as a side with eggplant, okra, or kichdi.

    Micro greens side salad with baby greens and garlic in a bowl with a fork on the side

    FACT- When you fight over who gets the last bit of the salad, you know it's a winner!


    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Substititions
    • Storage
    • Pair it with
    • Top Tips
    • More Recipes for Side Dishes...
    • 📖 Recipe
    • 💬 Community

    Ingredients

    1. fresh salad mix, tender greens or micro greens.
    2. oil
    3. garlic
    4. green chili (thai, serrano, or jalapeno)
    5. salt
    6. lemon juice
    7. asafoetida (hing)

    Instructions

    Chop the greens into small pieces (optional) and place them in a serving bowl. Add salt and lemon juice to the greens and set it aside.

    lemon being added to microgreens or tender baby leaves

    In a small butter pot heat some oil on medium/low. Slowly add the grated garlic and blended green chilies. Cook for 5-10 seconds

    hot oil with hing

    Remove the pot from the heat, add a pinch of asafoetida, and mix well. Pour the oil onto the salad and toss it well. Enjoy while it fresh.

    tender micro greens with tempered oil being mixed with a spoon

    Equipment

    • butter pot
    • chutney machine (to blend chili pepper)
    • microplane or fine grater for the garlic
    • spatula
    • large bowl
    • knife and cutting board

    Substititions

    1. baby greens- use mico greens or fenugreek leaves (my favorite)
    2. hing- skip if not available
    3. green chilies- remove the ingredient for no spice
    4. garlic- can use garlic powder but it will definitely not taste the same

    Storage

    The cooked salad does not store well. Enjoy while it is fresh.


    Pair it with

    I love to eat this micro greens salad on top of avocado toast. It adds so much flavor and just enough greens for the meal.

    1. Ringan nu Shaak - Eggplant with Sweet Potato
    2. Bharela Marcha - Stuffed Bullet Chillies
    3. Bindha nu Shaak - Indian Okra Recipe with Air Fryer
    4. Avocado Indian Roti Recipe with Step by Step Instructions
    5. Kid Friendly Zucchini Rotli

    Top Tips

    • Cook the tempered oil on low heat so the garlic does not brown
    • Shred the greens finely
    • Add some cooked sprouted mung beans or whole garbanzo beans for a bite to the salad

    More Recipes for Side Dishes...

    • toasted french bread with oil feta cheese and cherry tomatoes parsley topped
      Baked Feta Bread with Tomatoes - A Greek Appetizer
    • bright green and brown cut and cooked okra
      Crispy Okra Fries with an Easy Garlic Dipping Sauce
    • vegan mayonnaise mixed with cabbage
      Easy and Healthy Vegan Cole Slaw
    • Pasta with Broccoli and Garlic Parmesan Sauce

    📖 Recipe

    Micro greens side salad with baby greens and garlic in a bowl with a fork on the side

    Everyday Indian Salad with Greens

    The Curry Mommy
    A delicious everyday side salad with Indian spices including hing, garlic, and green chillies. Pair it with avocado toast, Indian food, or wrap it inside of a khati roll for extra greens.
    5 from 7 votes
    Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Course Salad, Side Dish
    Cuisine American, Indian
    Servings 4 people

    Ingredients
      

    • 10 oz tender baby greens, shredded finely spinach, arugula, mixed greens, fenugreek leaves, etc
    • ¼ teaspoon lemon juice
    • 1 clove garlic, grated
    • 1 thai chili, blended (or equivalent)
    • 1 teaspoon oil
    • salt

    Instructions
     

    • Place the shredded greens in a serving bowl.
    • Add salt and lemon juice to the greens. Do not mix but set it aside.
    • In a small butter pot add the oil and heat on medium.
    • Once it is hot, add the grated garlic and blended green chili pepper.
    • Cook for about 5-10 seconds making sure it does not brown much.
    • Remove the pot from the heat, add a pinch of hing, and mix well.
    • Pour the tempered oil onto the greens and toss it together.
    • Enjoy fresh!
    Tried this recipe?Share your photo and tag @TheCurryMommy or #thecurrymommy!

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    5 from 7 votes (7 ratings without comment)

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    a salad with micro greens in a white bowl

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