3 simple summer salad recipes you're bound to love

It’s peak summer and if you want to eat something that is tasty and light, you can’t say no to salads. This week we bring you three simple summer salad recipes that you’re bound to love.

Green Mango Indian Salad:

Ingredients:

One head lettuce
¼ cup of carrots — cut into thin strips
¼ cup of cucumber — cut length wise
1 green mango — cut length wise
One small bunch of spring onions
Mint — few fresh sprigs
¼ cup of sprouts
¼ cup green bell peppers — cut into thin slices
tomatoes — thin slices
A few peanuts (optional)
For the dressing
1 tbsp jaggery, powdered
1 tbsp olive oil
1 tbsp lemon juice
Pepper to taste
Salt to taste

Method:

Whisk lemon juice and olive oil and add jaggery powder to it. Mix well until jaggery is dissolved. Season with salt and pepper. Toss all the veggies with the dressing and serve fresh. Top with peanuts for crunchiness.

Watermelon salad:

Ingredients:

1 head of lettuce
2 cups of watermelon — cut into cubes
1 cucumber — peeled and cut
2 tomatoes —seeds removed and thinly sliced
¼ cup black olives — cut into halves
2 to 3tbsp feta cheese — crumbled
A few mint leaves
For the dressing
1 tsp lemon juice
2 tsp olive oil
Salt as per taste
Pepper as per taste

Method:

Mix lemon juice, olive oil, salt and pepper. Mix the vegetables separately and add a little dressing before serving. Add a few mint leaves for freshness.

Cucumber honey salad:

Ingredients:

2 cups sliced cucumber
1 tsp sesame seeds
¼tsp fennel seeds
A few crystals of sea salt  
1 tbsp sliced hot peppers/chilies
1 tbsp honey
1 tsp lemon juice

Method:

Dry roast the sesame seeds. When they begin to turn golden, add the fennel seeds. Continue roasting for another minute. Use a blender or a mortar and pestle to grind the roasted seeds into a coarse powder. Sprinkle half the powder over the sliced cucumbers. Add the honey, chopped chillies (or crushed peppers), powdered sea salt, lemon juice and mix well. Taste and add more of the remaining powder if needed. Let it rest for at least five minutes before serving, to let the flavours soak into the cucumber. Garnish with a sprig of mint/cilantro and serve.