Indian Green Chopped Salad

Name: Indian Green Chopped Salad
Yield: Serves 4–6
Cuisine: Indian
Ingredients: leaves of 1 small bunch of coriander/cilantro; 50 g/2 oz baby spinach, washed; 2 celery stalks, finely chopped; juice of 1 lemon; 5 tbsp water, or as needed; small bunch of fresh coriander/cilantro, stems only, finely chopped (use the leaves in the dressing); 1 avocado, peeled, pitted and finely chopped; 1 tbsp mustard oil; 1 tsp sugar; 2 tbsp vegetable oil; ½ tsp mustard paste; 1 tsp salt; 100 g/3½ oz/⅔ cup cashew nuts; 1 banana shallot, peeled and roughly chopped; ½ fennel bulb, finely chopped; 2 spring onions/scallions, finely sliced; 100 g/3½ oz lettuce, finely chopped; 1 red chilli, finely chopped, to garnish (optional); 2 long Turkish chillies, finely sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

This spicy little side salad, full of gorgeous greens, goes with just about all the curries in this book and makes a great filling for the Chickpea Kati Rolls.

Ingredients

2 celery stalks, finely chopped
100 g/3½ oz lettuce, finely chopped

Asia
India
Salad
Gluten-free
Vegan
Spicy

Method

Start with the dressing. Place the cashews in a bowl and pour over enough boiling water to cover. Leave to soak and soften for 15 minutes.
Drain the cashews, then add to a food processor with the remaining dressing ingredients. Blitz to combine to a paste, adding more water if needed.
Combine all the vegetables in a large mixing bowl. Add the dressing