Ruby Salad for Summer

My go to summer snacking salad which I call ‘Ruby Salad’. Photo & recipe courtesy: Tanya Munshi

Look, I have rubies in my salad! If you glimpse my salad, it’s nothing short of a treasure in a bowl.

As a health-conscious foodie, I’m always looking for recipes that are not just delicious but also nutritious and soulful. This salad, with its vibrant colours and fresh ingredients, is a perfect example.

During summers, when our appetite and energy levels dip and we’re looking for something light and cooling without having to spend too much time in the kitchen, I have a simple solution. Here’s a recipe I recently made in my kitchen, and I’m sure you’ll find it just as easy and enjoyable.

Throw in a handful of sprouted green moong daal and add a few chopped cucumber pieces in a bowl.

Followed by hung curd infused with crushed garlic, pink salt and olive oil. Add a zing to the salad with green mint and coriander chutney blended with roasted peanuts.

These are all homemade, by the way! I like having options in my refrigerator to occasionally treat myself to a snack. In fact, my husband prefers hung curd as a spread on toast, so it’s a brilliant alternative to cheese or butter.

Have it chilled and you’ll love the flavours! Photo & recipe courtesy: Tanya Munshi

Now for the salad: Take a dollop of hung curd and mint coriander chutney, toss well with the sprouted moong and cucumber, and garnish with rubies—I mean, pomegranate.

Trust me, the flavours elevate every time a ruby red pomegranate bursts in your mouth. It has a fresh burst of sweetness in a salty, tangy and crunchy salad.

Try it sometime, and you can always thank me later for sharing my treasure salad recipe.