Karisma Kapoor Shares Poolside Snack With Ananya Pandey In Ibiza

Karisma Kapoor, or Lolo as she’s affectionately known is a well-known foodie and is constantly giving us food FOMO with her delicious breakfasts, hearty curries and midweek lunches at Mumbai hotspots. So when she visited the Mediterranean island of Ibiza in July, we knew there were sure to be some amazing meals involved. 

Recently she shared a throwback post about the trip captioned, “Ibiza - Sneak Peek #familyandfriends #takemeback #tuesdaythoughts’. The album shows some picture-perfect moments of her, Ananya Pandey and her mother Bhavana Pandey hanging out on a beautiful sunny day on the island. It also shows a delicious wood-fired pizza and a fresh green salad with romaine, asparagus and avocado. 

Bhavana and Ananya both replied to the image with Bhavana saying cryptically, “Lolo!!! Our chats by the pool.” And Ananya added, “Lolooooo fave”. It appears everyone had a great day!

Green Goddess salads have taken over social media with their vibrant hues and nutrient-packed ingredients, making them a visual delight for health-conscious foodies. From crisp greens to creamy avocados, these salads showcase a symphony of flavours and textures that capture the essence of modern culinary trends. If you’d like to make your own green salad fit for a goddess, try out the recipe below:


  • 1 head of romaine lettuce, washed and chopped
  • 1 bunch of asparagus, tough ends removed and cut into bite-sized pieces
  • 1 ripe avocado, peeled, pitted, and diced
  • ¼ red onion, thinly sliced
  • ¼ cup shaved Parmesan cheese
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste


  • Wash and chop the romaine lettuce into bite-sized pieces. Place them in a large salad bowl and set aside.
  • Snap off the tough ends of the asparagus and cut the spears into 1 to 2-inch pieces. You can blanch the asparagus for 2-3 minutes in boiling water, then immediately transfer them to a bowl of ice water to maintain their vibrant green color and stop the cooking process. Drain well before adding to the salad.
  • Add the blanched asparagus, diced avocado, and thinly sliced red onion to the bowl with the romaine lettuce.
  • In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and freshly ground black pepper. Mix until the dressing is well emulsified.
  • Drizzle the dressing over the salad ingredients in the large bowl. Use tongs or salad servers to gently toss the salad, ensuring that all the ingredients are coated with the dressing.
  • Sprinkle the shaved Parmesan cheese over the salad. The salty and nutty flavors of the Parmesan will complement the other ingredients.
  • Transfer the salad to individual serving plates or a larger serving platter.
  • Serve the salad immediately as a refreshing appetizer or a light main course. The combination of crisp romaine, tender asparagus, creamy avocado, zesty red onion, and rich Parmesan will delight your taste buds.