Discover the vibrant world of Indian salads with our collection of 18 delicious and flavorful recipes! From classic combinations to innovative twists, these mouth-watering dishes are sure to tantalize your taste buds. Whether you’re in the mood for something spicy, tangy, or refreshing, we’ve got you covered.
In this article, we’ll take you on a culinary journey through India’s diverse regions and cuisines, showcasing the country’s incredible variety of salad recipes. From traditional favorites like Spicy Cucumber and Tomato Salad to modern twists like Healthy Sprouted Moong Salad, each recipe is carefully crafted to highlight the unique flavors and textures that make Indian cuisine so beloved.
In this article, we’ll explore…
Spicy Cucumber and Tomato Salad
A refreshing twist on classic tomato salad, this spicy cucumber and tomato combination is perfect for hot summer days.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 3 large tomatoes, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 2 tablespoons fresh cilantro, chopped
– Salt and pepper to taste
– 1 lime, cut into wedges (optional)
Instructions:
1. In a large bowl, combine cucumber slices, tomato cubes, red onion slices, and jalapeño peppers.
2. Drizzle olive oil over the mixture and toss to coat.
3. Sprinkle chopped cilantro over the top and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, with lime wedges on the side if desired.
Cooking Time: None! This salad is best served fresh and chilled.
Classic Kachumber Salad
A refreshing and flavorful Indian-inspired salad, perfect for hot summer days or as a light lunch option.
Ingredients:
– 2 cups diced cucumber
– 1 cup diced tomatoes (any variety)
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon ground cumin
– Salt, to taste
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine cucumber, tomatoes, cilantro, and scallions.
2. Sprinkle cumin over the top and season with salt to taste.
3. Drizzle lemon juice and olive oil over the salad and toss gently to combine.
4. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None needed! This is a no-cook recipe.
Tangy Beetroot and Carrot Salad
A refreshing twist on traditional salads, this recipe combines the sweetness of beetroot and carrots with a tangy kick from citrus and herbs.
Ingredients:
– 2 large beetroot, peeled and grated
– 4 medium carrots, peeled and grated
– 1/2 cup freshly squeezed orange juice
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the grated beetroot and carrots.
2. In a small bowl, whisk together the orange juice, olive oil, apple cider vinegar, and Dijon mustard.
3. Pour the dressing over the beetroot and carrot mixture, and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 10 minutes
Refreshing Mint and Pomegranate Salad
This revitalizing salad combines the cooling essence of mint with the sweet-tartness of pomegranate, creating a perfect blend for warm weather or anytime you need a refreshing pick-me-up.
Ingredients:
– 4 cups mixed greens
– 1/2 cup fresh mint leaves, chopped
– 1 cup arils from pomegranate (about 1/2 fruit)
– 1/2 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens and chopped mint leaves.
2. Spoon pomegranate arils over the greens mixture.
3. Sprinkle crumbled feta cheese (if using) on top of the pomegranate.
4. Drizzle olive oil and lemon juice over the salad, seasoning with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: None needed! This salad is ready in 5 minutes.
Crunchy Cabbage and Peanut Salad
A refreshing twist on traditional salads, this Crunchy Cabbage and Peanut Salad combines the crunch of cabbage with the creaminess of peanuts. Perfect for a quick lunch or dinner side dish.
Ingredients:
– 1 medium head of cabbage, shredded
– 1/4 cup peanuts, chopped
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the shredded cabbage and chopped peanuts.
2. In a small bowl, whisk together the apple cider vinegar, honey, salt, and black pepper.
3. Pour the dressing over the cabbage mixture and toss to combine.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15 minutes (preparation) + 30 minutes (refrigeration)
Zesty Lemon and Coriander Salad
Brighten up your meal with this refreshing salad that combines the zing of lemon with the warm, earthy flavor of coriander. Perfect for a light lunch or dinner.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 1 tsp ground coriander
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a large bowl, combine mixed greens.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Add the coriander and season with salt and pepper to taste.
4. Pour the dressing over the greens and toss to coat.
5. Top with crumbled feta cheese, if using.
6. Serve immediately.
Cooking Time: 10 minutes
Healthy Sprouted Moong Salad
Nourish your body with this protein-packed salad featuring sprouted moong beans, a powerhouse of nutrition. This recipe is perfect for a quick and healthy lunch or dinner.
Ingredients:
– 1 cup sprouted moong beans
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine mixed greens, sprouted moong beans, cherry tomatoes, and crumbled feta cheese (if using).
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh cilantro, if desired.
Cooking Time: 10 minutes
Sweet and Sour Mango Salad
This refreshing salad combines the natural sweetness of ripe mango with a tangy dressing, perfect for warm weather gatherings or a quick weeknight dinner.
Ingredients:
– 2 ripe mangos, diced
– 1/4 cup granulated sugar
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon salt
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. In a large bowl, combine mango, sugar, lime juice, apple cider vinegar, and salt. Toss until the mango is well coated.
2. Stir in chopped cilantro and jalapeño pepper.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (prep time only)
Spicy Onion and Tomato Salad
This vibrant salad is a flavorful combination of sweet tomatoes, pungent onions, and a kick of heat from the jalapeños. Perfect for a quick lunch or dinner, it’s also a great addition to your favorite wraps or sandwiches.
Ingredients:
– 2 large ripe tomatoes, diced
– 1 medium onion, thinly sliced
– 2 jalapeños, seeded and finely chopped
– 1/4 cup red wine vinegar
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large bowl, combine the diced tomatoes, sliced onions, and chopped jalapeños.
2. In a small bowl, whisk together the red wine vinegar and olive oil.
3. Pour the dressing over the tomato mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-15 minutes
Creamy Yogurt and Boondi Salad
A refreshing and light salad that combines the tanginess of yogurt with the crunch of boondis, perfect for a hot summer day.
Ingredients:
– 1 cup plain yogurt
– 1/2 cup boondi (fried gram flour noodles)
– 1/4 cup chopped cucumber
– 1/4 cup chopped tomato
– 1/4 cup chopped cilantro
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a large bowl, whisk together the yogurt and lemon juice until smooth.
2. Add the chopped cucumber, tomato, and cilantro to the bowl and mix well.
3. Fold in the boondi noodles gently so they don’t break apart.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes before serving.
Cooking Time: None! This salad is best served chilled, so no cooking required.
Roasted Papad and Vegetable Salad
A flavorful and healthy salad that combines the crunch of roasted papads with a colorful medley of vegetables.
Ingredients:
– 6-8 papads
– 2 medium-sized carrots, peeled and sliced into sticks
– 1 large red bell pepper, seeded and sliced into strips
– 1 small zucchini, sliced into thin rounds
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the papads on a baking sheet and drizzle with olive oil. Roast in the oven for 10-12 minutes or until crispy.
3. In a large bowl, combine the carrots, bell pepper, zucchini, and garlic.
4. Drizzle with olive oil and season with salt to taste.
5. Remove the papads from the oven and let them cool slightly.
6. Add the roasted papads on top of the vegetable mixture and garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Nutty Chickpea and Spinach Salad
A flavorful and nutritious salad that combines the creaminess of chickpeas with the earthy taste of spinach, all tied together with a crunchy nutty topping.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 4 cups fresh spinach leaves
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 1/4 cup chopped walnuts
Instructions:
1. In a large bowl, combine the chickpeas and spinach.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard.
3. Pour the dressing over the chickpea-spinach mixture and toss to coat.
4. Sprinkle the chopped walnuts over the top of the salad and serve.
Cooking Time: 5 minutes
Tangy Tamarind and Date Salad
This refreshing salad combines the sweetness of dates with the tanginess of tamarind, creating a unique and flavorful dish perfect for hot summer days.
Ingredients:
– 1 cup pitted dates, chopped
– 1/2 cup tamarind paste
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a medium bowl, whisk together tamarind paste and lemon juice until well combined.
2. Add the chopped dates, olive oil, and garlic to the bowl. Stir until the dates are coated with the tamarind mixture.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Just before serving, garnish with fresh mint leaves if desired.
Cooking Time: 10-15 minutes (includes chilling time)
Herbed Quinoa and Avocado Salad
A fresh and flavorful salad that combines the nutty goodness of quinoa with the creamy richness of avocado, perfect for a light and satisfying meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 1 ripe avocado, diced
– 1/4 cup crumbled feta cheese (optional)
– Lemon wedges, for serving
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Stir in parsley and dill. Cook for an additional 30 seconds.
4. Fluff cooked quinoa with a fork and stir in the herb mixture.
5. In a separate bowl, combine diced avocado and crumbled feta cheese (if using).
6. Combine quinoa and avocado mixture. Season with salt and pepper to taste.
7. Serve immediately, with lemon wedges on the side.
Cooking Time: 20-25 minutes
Spicy Green Chutney Salad
This refreshing salad combines the tangy flavors of green chutney with crunchy vegetables and crispy naan croutons, perfect for a light and satisfying meal.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/4 cup green chutney
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup naan bread, cubed (for croutons)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, green chutney, cherry tomatoes, cucumber, red onion, and feta cheese.
2. Toss gently to combine.
3. Sprinkle naan croutons over the salad.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Roasted Sweet Potato and Peanut Salad
Savor the sweet and savory flavors of this unique salad, perfect for a light lunch or as a side dish.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup creamy peanut butter
– 2 tablespoons honey
– 1/4 cup chopped fresh cilantro
– Salt to taste
– 1 tablespoon lime juice
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Pierce the sweet potatoes with a fork several times and roast for 45-50 minutes, or until soft.
3. Let the sweet potatoes cool slightly.
4. In a large bowl, whisk together peanut butter, honey, and lime juice.
5. Scoop the roasted sweet potato flesh into the bowl and stir to combine.
6. Fold in chopped cilantro.
7. Season with salt to taste.
Cooking Time: 50 minutes (roasting the sweet potatoes) + prep time
Refreshing Watermelon and Feta Salad
A perfect blend of sweet and savory, this refreshing salad is ideal for hot summer days.
Ingredients:
– 3 cups diced watermelon (seedless)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lime juice
– Salt, to taste
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Sprinkle the chopped mint leaves over the top of the salad.
3. Drizzle the olive oil and lime juice over the salad, gently tossing to combine.
4. Season with salt to taste.
Cooking Time: 5 minutes (prep time only)
This salad is best served immediately, allowing the flavors to meld together. Enjoy as a light and refreshing side dish or add it to your next outdoor gathering for a unique and delicious twist on traditional salads.
Flavorful Paneer and Bell Pepper Salad
This refreshing salad combines the creamy texture of paneer with the crunch of bell peppers, creating a delightful fusion of flavors.
Ingredients:
– 250g paneer (Indian cheese), crumbled
– 2 large bell peppers (any color), sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, whisk together olive oil, garlic, and lime juice.
2. Add the crumbled paneer and toss until well coated with the marinade.
3. Heat a non-stick pan over medium heat. Add the bell pepper slices and cook for 5-6 minutes or until slightly caramelized.
4. Combine the cooked bell peppers with the paneer mixture and season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve chilled.
Cooking Time: 15-20 minutes
Summary
Discover the vibrant flavors of India with these 18 mouthwatering salad recipes! From spicy and tangy to sweet and sour, there’s something for everyone. Try the Spicy Cucumber and Tomato Salad or the Classic Kachumber Salad for a taste of traditional India. Or, go modern with the Tangy Beetroot and Carrot Salad or the Refreshing Mint and Pomegranate Salad. Each recipe is carefully crafted to showcase the best of Indian cuisine in a refreshing and healthy salad.
