Summer in the Philippines is really hot, we are talking 33 degrees celsius and the humidity can go as high as 99 percent--I mean it's really hot, even for someone who was born and bred in this tropical country, that is hot. Thank God for airconditioned rooms!
I've made a conscious effort to add more fresh fruits and vegetables to my lifestyle and I've been having lots and lots of salad as my main meals these days. Mind you, these are not the usual salads that I used to order at restaurants...I make them more interesting than usual and I try to vary the texture so I won't get bored eating them. I call this one my Rainbow Salad because of the vibrant colors from the fruits and vegetables I used.
RAINBOW SALAD
Mixed Greens
Broccoli, lightly steamed
Red Cabbage, sliced thinly
Red Bellpepper, seeded, and sliced into strips
Carrots, peeled and Sliced into matchsticks
Mangoes, cubed
Almonds, raw and chopped roughly
Pumpkin Seeds
DRESSING:
Tamarind Paste 1 tablespoon
Apple Cider Vinegar 1 teaspoon
Extra Virgin Olive Oil, 4 tablespoons
Salt and Pepper to taste
Whisk all dressing ingredients together until salt is dissolved and mixture is thick.
It doesn't even take 10 minutes to make this salad and it tastes unbelievably delicious. I make this for lunch and it's not only filling it also energizes me for the rest of the day!
2 comments:
Sshh...i have a confession to make. I'm not a salad person. It'll be in my bottom list of food to eat;) But your salad looks scrumptious. I'll eat this, i'll probably add more fruits/mangoes to make me forget i'm eating salad;)
rainbow indeed! so colourful
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