7 Indian Salad Recipes ideal for Summer

The summer weather is here and when it comes to refreshing food, Indian salad should be something to try out.

They incorporate Indian flavours to create a vibrant and delicious dish.

Whether they are vegetarian or non-vegetarian, an Indian salad can promise a multitude of flavours to please the tastebuds.

The combination of spicy pieces of chicken mixed with leafy greens and topped with a yoghurt dressing is something to enjoy.

The best part is that they can be modified. Certain ingredients can be added or removed to suit your preferences.

They are also fairly simple to make. We have seven delicious recipes that are ideal for the summer.

Spicy Chicken Salad with Pink Grapefruit

When it comes to an ideal summer salad, this chicken option is perfect as it combines spice and tang.

The chicken is marinated in a tandoori style masala and it is alongside pieces of pink grapefruit. Both provide the perfect contrast in colour to the green salad leaves.

They also add a new texture to the dish. It is finished with a toasted cumin dressing which adds an earthy flavour to the tangy and spicy salad.

Ingredients

• 4 Chicken thighs, trimmed
• 3 Garlic cloves
• 5cm piece of ginger
• 1 Pink grapefruit, juiced
• 1 tsp chilli powder
• 1 tbsp oil
• 1 tsp garam masala
• Salt to taste

For the Dressing

• 1 tsp honey
• ½ pink grapefruit
• 1 tbsp olive oil
• 1 tsp toasted cumin seeds

For the Salad

• A handful of rocket
• A handful of baby spinach
• A handful of watercress
• Coriander leaves, chopped
• Mint leaves, chopped

Method

1. Preheat the oven to 180°C. Meanwhile, cut the chicken into small cubes and set aside.
2. In a pestle and mortar, crush the ginger and garlic and place into a bowl. Pour in the grapefruit juice and add the oil, chilli powder, garam masala and salt.
3. Place the chicken into the bowl and mix well until the marinade has fully combined with the chicken. Place on a baking tray and cook for 20 minutes. Once done, leave it to cool.
4. Meanwhile, make the dressing by mixing the ingredients with the juice of half a grapefruit. Use the other half to cut out segments.
5. Place the salad leaves into a bowl and dress with the cumin dressing. Place the chicken pieces onto the salad along with the grapefruit segments.
6. Garnish with the coriander and mint and serve.

This recipe was inspired by Hari Ghotra.

Kachumber Salad (Indian Cucumber)

Kachumber salad is a well known Indian salad recipe though the combination of cucumbers, tomatoes and onions are found in other regions with their own variation.

The dressing is what makes this dish unique as it does not contain any oil. Instead, lemon juice, salt and pepper make up a flavourful dressing.

The salt and lemon add an acidic flavour while the black pepper prevents it from being too overpowering by acting as the spice.

Kachumber is a versatile salad because other ingredients such as radishes can be added.

Ingredients

• ½ Red onion, peeled and diced
• 2 cups cherry tomatoes, halved
• 1 Cucumber, diced
• 1 Large carrot, peeled and sliced
• 4 Radishes (optional)
• 1 Jalapeno pepper (optional)

For the Dressing

• ¼ tsp black pepper
• ¼ tsp salt
• 2 tbsp lemon juice
• ¼ ground cumin (optional)

Method

1. In a small bowl, mix together the dressing ingredients and set aside.
2. If radishes are included, thinly slice them using a sharp knife. For the jalapeno, remove the seeds and dice. To reduce the heat, remove the white part before dicing.
3. Place all the vegetables into a large bowl and pour in the dressing. Toss to ensure everything is well combined.
4. Garnish with coriander leaves and serve.

This recipe was adapted from The Spruce Eats.

Sprouted Moong Salad

This is a refreshing Indian salad which is perfect for the summer when you want something tasty but not spicy or oily.

Sprouted and cooked moong is mixed with a variety of fresh ingredients like tomatoes and cabbage.

Lemon juice adds some acidity to the dish which is an added depth of flavour to a simple salad.

Ingredients

• 1½ cups sprouted moong (whole green gram), boiled
• ¾ cups cabbage, finely chopped
• ½ cup tomatoes, finely chopped
• ½ cup carrot, grated
• ¼ cup onions, finely chopped
• 2 tsp lemon juice
• ½ tsp green chillies, finely chopped
• ½ tsp black salt
• Salt to taste
• 1 tbsp coriander, finely chopped

Method

1. Place all the ingredients into a bowl and pour in the lemon juice. Thoroughly toss to ensure everything has fully mixed.
2. Refrigerate for one hour and serve chilled.

This recipe was inspired by Tarla Dalal.

Chickpea and Raw Mango Salad

Not only is this refreshing salad ideal for summer but it is also very healthy.

The protein-packed chickpeas are boiled and mixed with fresh ingredients to make a nutritious dish.

In terms of flavour, there is an array. From the spicy chillies to the tanginess of lemon juice, this salad has a balance of flavours.

The inclusion of raw mango adds a slight sharpness to the dish. It also provides the perfect contrast to the chickpeas when it comes to texture.

Ingredients

• 1 cup white chickpeas, soaked overnight
• 1 Onion, chopped
• 1 Tomato, chopped
• 1 Green chilli, chopped
• ½ cup raw mango, chopped
• ½ tbsp red chilli powder
• ½ tbsp chaat masala
• 1 tbsp oil
• Salt to taste
• 2 tbsp lemon juice
• 2 tbsp coriander, finely chopped
• 1 tbsp mint leaves, finely chopped

Method

1. Place the chickpeas into a pot of water and boil until the chickpeas are soft but still hold their shape. Once done, drain and set aside.
2. Combine the chickpeas with the onions, green chilli, tomatoes, salt and chilli powder. Give the mixture a thorough stir.
3. Add the mango pieces, chaat masala and lemon juice. Toss until fully combined.
4. Garnish with coriander and mint leaves before serving.

This recipe was inspired by Archana’s Kitchen.

Fennel and Seafood Salad

This fennel and seafood salad is filled with wonderful flavours and textures.

The fennel is aromatic with a crispy crunch to it. It has been griddled to give it a slightly smoky flavour.

The salad has a mixture of prawns, squid and salmon which have all been marinated.

It has a garlic and chilli dressing to give the whole salad extra flavour and an overall lift.

Ingredients

• 200g raw prawns, washed and deveined
• 200g raw squid
• 1 Salmon fillet, skinned and chopped into chunks
• ½ tsp chilli powder
• ½ tsp turmeric
• ½ tsp chaat masala
• 1 bulb of fennel
• 1 Nectarine, sliced
• Salt to taste
• A handful of coriander, chopped

For the Dressing

• 20ml olive oil
• 1 Lime, juiced
• ½ Green chilli, finely chopped
• A pinch of dill, chopped
• 1 Garlic clove, crushed
• ½ tsp paprika
• 2-inch piece of ginger, finely chopped
• Salt to taste

Method

1. Sprinkle the chilli powder and salt on the prawns and fry until cooked through. Set aside.
2. Sprinkle turmeric and salt on the squid and fry until cooked through. Set aside.
3. Cover the fish with chaat masala and place into 180°C oven for five minutes.
4. Meanwhile, finely slice the fennel and sprinkle with a little oil before placing onto a griddle. Cook until the aromas begin to give off.
5. Mix all the dressing ingredients and set aside.
6. In a bowl, place the fennel along with the cooked seafood and coriander. Pour in the dressing and toss thoroughly. Place the sliced nectarine into the bowl and serve.

This recipe was inspired by Hari Ghotra.

Paneer and Corn Chatpata Salad

This Indian salad is more robust than others as it is filled with chunky pieces of paneer.

The combination of flavours, textures and aromas is sure to entice salad lovers.

The fried paneer increases the depth of texture and when combined with the juicy corn and tangy tomatoes, it becomes one to try out.

Ingredients

• ½ cup paneer, cubed
• 1½ cups sweetcorn, boiled
• 1 tbsp oil
• 2 tsp chaat masala
• 1 cup potatoes, boiled and diced
• 1 cup spring onions, chopped
• ¾ cup tomatoes, chopped
• ½ tsp lemon juice
• ½ tsp green chillies, finely chopped
• 1 tbsp coriander, finely chopped
• Salt to taste

Method

1. In a non-stick pan, heat the oil and add the paneer. Cook for two minutes while stirring occasionally until they become light brown. Remove and set aside to cool.
2. In a deep bowl, combine all the ingredients as well as the paneer. Gently mix and serve.

This recipe was inspired by Tarla Dalal.

Chicken Tikka Salad

This salad puts a twist on the classic chicken tikka. Tender pieces of spicy and smoky chicken are mixed with crisp greens and tomatoes.

The yoghurt and lemon dressing gives the salad a summery feel as the cooling yoghurt is refreshing against the intense heat from the chicken.

The salad is finished with a hint of sweetness from the mango chutney which is mixed into the dressing.

Ingredients

• 200g plain yoghurt
• 2 tbsp lemon juice
• 700g chicken tenderloins
• ¼ cup tikka paste
• 1 Large cucumber
• 3 Tomatoes, sliced
• 150g mixed salad leaves
• 1 tbsp olive oil
• 2 tbsp mango chutney
• ½ cup mint leaves
• Salt to taste
• Black pepper to taste

Method

1. In a large bowl, mix two tablespoons of yoghurt, one tablespoon of the lemon juice and the tikka paste. Add the chicken and mix until fully coated. Set aside.
2. Cut the cucumber into thin slices lengthways and place into a large bowl with the tomatoes, salad leaves and mint.
3. Heat oil in a frying pan and add the chicken. Cook for four minutes on each side. Once done, add the chicken to the salad and toss. Season with salt and pepper.
4. In a jug, combine the remaining yoghurt and lemon juice. Stir in the mango chutney.
5. Drizzle some of the yoghurt dressing onto the salad before serving.

This recipe was inspired by New Idea Food.

These Indian salads bring a flavourful and refreshing taste just in time for the summer.

They are the perfect accompaniment to the main meal or they can be enjoyed on their own. The simple guides mean they do not take a lot of time.

These recipes combine flavours associated with Indian cuisine which highlights how many variations a salad can have. An Indian salad is one which must be tried.