Fresh and #greensalad is one of the best food to replenish your body’s water and electrolyte needs during fast. It is fiber rich and anti-oxidant too.
Cooking type: Non-fire
Preparation Time: 10-15 minutes
Most vegetables available in the market are coated with waxy material as preservatives to help retain moisture. If required, you may use lemon juice or baking soda powder to resin. First take a big salad bowl and rinse such coating well in running cool water.
Brake the lettuce and basil in medium sizes by hand. Take out all woody and thick stems. Take a bowl and put some chilled water with ice and leave lettuce and basil leaves for ten to fifteen minutes. Then take hot water and leave tofu for a minute. Now drain and cut into pieces .Keep a side. Drain the water completely from the all vegetables. Place leaves in a single layer on a clean and dry towel or paper towel. Pat dry leaves and vegetables also. Take a salad bowl or plate, first place green leaves and then spread cherry tomatoes, olives, bean sprouts, beetroots, cucumber, broccoli and cheese or tofu cubes over the leaves. Now, sprinkle lemon juice, vinegar and olive oil evenly and toss it gently. Then sprinkle black pepper, little chopped olive, oregano powder, black pepper crushed, finely chopped spring onions and sea salt as per your taste. You may garnish it with sesame seeds and apple sliced into cubes. Serve immediately.
Do’s: You may replace olive oil with sesame oil too. You can do dressing with jelly or fruit jam too for kids.
Don’t: Food colour is not healthy, try avoiding it.