Chef Priyank Singh Chouhan Shares Three Summer Salad Recipes

With unbearable heat and sweating, summer also brings a variety of seasonal treats for us to relish. Starting from yummy and juicy fruits like mangoes, watermelons, and lychees to refreshing drinks like sattu sharbat, jaljeera, and lassi. They not only satiate our souls in this season but also protect us from heat stroke by keeping us hydrated.

Salad is another refreshing delight that is very popular during the summer. Loaded with plenty of nutritious ingredients, they can be enjoyed at any time of the day. The best thing about them is that they are easy to prepare and can be improvised according to one’s preference. It is also an amazing way to incorporate a variety of healthy foods into one bowl.

If you are also looking for some summer salads, here are three refreshing recipes shared by Chef Priyank Singh Chouhan, Director, Culinary & Operations, JSM Corporation, Mumbai:

Thai Watermelon Salad


Portion: 1 serving

Ingredients

  • 250 g of watermelon (diced)
  • 50 g of cucumber
  • 5 g of mint leaves, coarsely chopped
  • 10 g of basil leaves
  • 20 g of roasted peanut
  • 100 ml dressing            

For Thai dressing:

  • 30 ml of lime juice
  • 30 ml of fresh orange juice
  • 15 ml of rice vinegar
  • 15 ml of seasoning sauce
  • 30 ml sriracha sauce
  • 5 g ginger (finely chopped)
  • 5 g of sugar
  • 5 g of salt

Method

  • Cut the watermelon and cucumber into dice. Chill it for some time.
  • To make the dressing, whisk together lime juice, rice vinegar, seasoning sauce, ginger, brown sugar, salt, and black pepper in a small mixing bowl.
  • Take out the watermelon and cucumber in a bowl, pour the dressing over the salad, and mix well. 
  • Sprinkle roasted peanuts, mint, and basil on top. Serve immediately.

Mandarin, Pomegranate, and Avocado Salad


Portion: 1 serving

Ingredients

  • 100 g of baby spinach
  • 100 g mandarin orange
  • 45 g of pomegranate arils
  • 20 g avocado slice
  • 75 g of dressing
  • 20 g almond slice

For dressing  

  • 30 ml of rice vinegar
  • 65 g of mayonnaise
  • 25 g of honey
  • 10 g of poppy seed
  • 25 g of sugar
  • 3 g of salt

Method 

  • In a small mixing bowl, prepare the dressing by whisking together vinegar, sugar, and salt until sugar and salt have dissolved. Incorporate mayonnaise, honey, and poppy seeds and whisk until it gets a semi-thick consistency. 
  • Now, in a salad bowl, take chilled and crisp spinach, mix in a little dressing, and put it on a serving plate. 
  • Arrange mandarin oranges, pomegranate arils, avocado, almonds, and roasted almonds.
  • Drizzle the remaining amount of dressing over the top as required. Serve immediately.

Som Tum 

Portion: 1 serving

Ingredients

  • 50 g raw papaya (julienne)
  • 100 g raw mango (julienne)
  • 45 g cherry tomato               
  • 20 g red pepper (julienne)
  • 20 g green pepper (julienne)
  • 10 g of crushed peanuts
  • 70 g of salad dressing
  • Coriander sprig for garnish

For dressing  

  • 30 g sweet chilli sauce
  • 30 g of sugar
  • 25 g garlic whole
  • 3 g of fresh red chilli
  • 30 g of light soya
  • 10 g of mint leaves
  • 10 g coriander sprig

Method 

  • Prepare the dressing by taking garlic and chillies in a stone muddler and bowl and crushing them until a rough paste. Add the rest of the ingredients and grind until nicely done.
  • Cut raw papaya, raw mango, and raw peppers into juliennes and wash them. Put them in ice water to make them crisp.
  • Mix halves of cherry tomatoes, papaya, mango, and peppers in a bowl and add the dressing.
  • Plate the salad on a plate and sprinkle with crushed roasted peanuts on top. Garnish the salad with a coriander sprig.