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Eating Right: Mango Salad with an Indian Twist

The monsoon season arrived thundering and bolting in June and threw the mango season out of action. Then, it’s July, the monsoons are wasting time on company laptops watching videos of cute clouds and we are left mango-less. We haven’t had our fill of this delicious fruit and that sucks. So, here’s a recipe for a mango salad that you can put together in less than ten minutes. Yup. And it tastes fabulous.


Mangoes – 2 ripe (Totapuri variety)

Iceberg lettuce – 1 fresh, leafy one

Onion- 1 big

Tomatoes – 2 medium or 3 small

Cucumbers: 2

Coriander – finely chopped

Peanuts – 1/2 a cup

Salt, cumin powder and lemon juice

Method: Dice all the veggies and the mangoes into cubes. Save the coriander. Add salt, cumin powder (jeera) and lemon juice according to your taste. Top with crunchy, toasted peanuts and the chopped coriander now. Throw in some feta cheese if you want and your salad is ready.

This salad is perfect for when you are craving something indulgent without the calories. If you are feeling particularly generous, throw in some avocadoes. They taste great in this salad.

A little bit of an Indian twist: If you want to add some more crunch, add some toasted kurmura (puffed rice)  to the mix.

A little more of an Indian twist: Throw in some moong dal or channa dal to the salad to up the healthy factor of the salad. You can also add some rajma to it.

A complete Indian twist: You can add some paneer to this salad and top it off with some coriander chutney and sev. The health factor takes a little bit of a beating here, of course.

Image courtesy: http://www.thegoodnesslife.com/wp-content/uploads/2012/07/IMG_0058.jpg

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