Recipes – Salads With Interesting Dressings.

Salads can be healthy, satisfying meals on their own or perfect accompaniments to main dishes.

Going for salads is a super-convenient and interesting way to work in a couple of servings of vegetables and/or fruit. There are so many diverse salad options available in market for you to pick and choose. And you can make a green salad at home in 5 minutes, armed with a bag of pre-washed salad greens, a few carrots or other veggies, nuts, and a bottle of light salad dressing.

Salads are cool, crunchy, and fun to eat as you can experiment with flavors. You can customize them to include the fruits and vegetables that appeal to you the most, and whichever ones you have on hand.

In fact almonds do not just make a healthy snack; they’re a great addition to salads, as well.

A combination of this nut with some healthy salads can definitely be your saving grace while racing through a busy day. A handful of almonds is considered to be a great choice as they are an excellent source of vitamin E, riboflavin, and a good source of protein and fiber.

Try these recipes to boost your almond intake.

Badam & Anjeer Salad


Spinach baby leaves – 3 cups

Almonds (blanched & peeled) – ½ cup

Anjeer (dry) – 8 nos

Tomato diced – 1 cup

Watermelon diced – 1 cup

Onions thinly sliced – ½ cup

For dressing

Olive oil – 4 tbsp

· This salad recipe tastes great and is also high on nutrition value

· Instant source of energy for your long day ahead or even after a heavy work out session

· Makes you feel light throughout the day and is an amazing breakfast option

Tamarind paste – 2 tbsp

Salt – ½ tsp

Black salt – ½ tsp

Ginger powder – ½ tsp

Jeera bhunna – 2 tsp

Red chilly powder – ½ tsp


· Soak anjeer overnight in water. Drain the water and cut into quarters. Mix anjeer with the rest of the veggies, fruits and sliced almonds

· For the dressing mix all the ingredients and whisk it. Pour over the salad and toss it. Serve immediately.

Almond, oranges and Roast Pumpkin salad


Pumpkin – 50 g

Fresh Orange – 50 g

Mixed Lettuce – 200 g

Almond Flakes – 50 g

Olive oil – 25 g

Honey – 10 g

Mustard – 10 g

Almond paste – 20 g

Balsamic vinegar – 20 ml

Almond slivers toasted – 30 g


· This salad option gives you a unique taste, a mix of veggies and citrus fruit

· Its high on nutrition as it has high fiber content and is super easy to make

· It is a great option which you can have throughout the day

Cut Pumpkin into wedges and marinate it with honey, rosemary and roast it for 30-35 minutes or until cooked at 180. Peel fresh orange and cut into wedges. Then, in a bowl, add olive oil, honey, salt and almond paste, and balsamic. Blend it and keep it aside

· In a bowl mix all the ingredients, including lettuce, roasted pumpkin, then add dressing and plate it.Sprinkle with toasted almond slivers.

Roast Eggplant and Almond Salad


Small brinjals – 5 nos

Roast almonds halves (peeled) – 10 g

Fresh pomegranate – 10 g

· The tangy twist in this salad is refreshing for your taste buds

· Eggplant and almond salad is a filling option and thus make a great lunch option along with some fresh juice

Pea shoots – 20 g

Hung curd – 45 g

Chopped garlic – 3 g

Saffron – 10 -12 strands

Olive oil – 15 ml

Basil leaves – 2 nos

Garam masala – 2 g

Salt – to taste

Chaat masala – 3 g


  • Wash and cut brinjals lengthwise, sprinkle salt, garam masala, olive oil, and bake at 180*c for 10 minutes. Separately, whisk hung curd in a mixing bowl, add chopped garlic, salt, saffron, olive oil and mix well to make a smooth dressing.

Spread pea shoots on a plate, sprinkle chaat masala and arrange baked aubergine halves on it. Drizzle saffron yogurt dressing on the aubergines and garnish with fresh pomegranate pearls, roast almonds and shredded basil leaves.