Asian Mango to Casareccia Salad: Give yourself a refreshing boost, try these summer salads at home

For many, gut health goes for a toss during the summer season. Daily Indian meals like roti, subzi, and dal, which are staples, are prepared using various spices. Additionally, other Indian snacks like samosas, pav bhaji, kachori, and chaat items are all greasy and spicy. These dishes can be harsh on the gut when the temperatures soar. On such days, cold refreshing summer salads - loaded with fibre, water, nutrients and rich antioxidants, render a soothing effect on the gut and the mood.

If you enjoy a good, refreshing salad on hot days, here is a curated list of chef-special summer salad recipes that are an exciting mix of flavours adding a fun twist to boring salads. Dive in to tantalise your taste buds!

Casareccia Salad by Chef Massimo Verzini, head chef, Si Nonna's
Imagine the crisp, verdant greens paired with juicy cherry tomatoes, fresh buffalo mozzarella and the tangy bite of kalamata olives - all topped with a sun-drenched balsamic vinaigrette that dances on the palate like a summer breeze.

Ingredients:
Fresh arugula - 4 cups
Sliced plum tomatoes - 2
Pitted Greek Kalamata olives - 1/2 cup
Shaved, aged Parmesan cheese - 1/2 cup
Freshly toasted sesame seeds - 2 tbsp
Modena balsamic vinegar
Extra virgin olive oil (EVOO)

Method:
1. Begin by washing the arugula thoroughly under cold water and pat it dry with paper towels. Place it in a large salad bowl.
2. Slice the plum tomatoes and add them to the bowl with the arugula.
3. Pit the Kalamata olives if they aren't already pitted, then add them to the salad bowl.
4. Using a vegetable peeler or a cheese slicer, shave the aged Parmesan cheese into thin strips and add them to the salad bowl.
5. In a dry skillet over medium heat, toast the sesame seeds until they are lightly golden and fragrant. Remove them from the heat and let them cool slightly before adding them to the salad bowl.
6. Drizzle Modena balsamic vinegar and extra virgin olive oil over the salad according to your taste preferences. Start with about two tablespoons of each and adjust to your liking.
7. Toss all the ingredients together gently until everything is evenly coated with the dressing.
8. Serve the salad immediately as a refreshing and flavourful side dish or light main course.

Summer Salad by Chef Suheb Chawdhary, one8 Commune
Crunchy and delicious, this salad is a mix of veggies that come together in a jar to give a refreshing boost to the taste buds.

Ingredients:
Cucumber diced - 20 gm
Tomato diced - 20 gm
Onion diced - 20 gm
Avocado diced - 20 gm
Quinoa - 40 gm
Kale - 20 gm
Rocket greens - 20 gm
Dressing - 30 gm
Lemon vinaigrette - 1 tbsp
Protein of your choice

Method:
1. Begin by placing diced cucumber, tomato, onion, and halved cherry tomatoes at the base of the jar.
2. Drizzle with lemon vinaigrette to infuse flavours throughout.
3. Layer with cooked quinoa for a hearty foundation.
4. Next, add chopped avocado, drizzling a bit more dressing over the top for extra flavour.
5. Finish with a layer of kale and rocket tossed in lemon vinaigrette, providing a vibrant and nutritious top layer.
6. Customise your salad by adding your preferred protein such as chicken, tofu or cottage cheese, according to your taste and dietary preferences

Asian Mango Salad by Chef Shailendra Kekade, Sante Spa
This salad is inspired by the sweet and sour flavours of mango, elevated with a spicy Sriracha dynamite used for the dressing. The refreshing combination of chilled mango, crispy salad leaves and all makes this salad a fantastic option for summer.

Ingredients:
Dynamite sauce using sriracha and mayonnaise - 10 gm
Romaine lettuce - 150 gm
Mushroom - 100 gm
Parmesan ice cream - 1 scoop
Microgreens - 2 gm
Mango fresh - 150 gm
Sesame oil - 10 gm
Nori seets - 2 gm
Tongarashi powder - 5 gm
Coriander root - 2 gm

Method:
1. Make a spicy dynamite sauce using sriracha and mayonnaise.
2. Saute the mushrooms in sesame oil and sprinkle with togarashi spice and shredded nori.
3. Skin and cut the mango into cubes and toss them in sesame oil and a pinch of togarashi.
4. Chop the lettuce into bite-sized pieces and toss them with the dynamite sauce.
5. Top the lettuce with the mushrooms and mango cubes and a dollop of parmesan ice cream. Garnish with microgreens.

Raw Mango and Green Papaya Salad by Chef Vijay Bawangade, ISSA
This salad offers a delightful combination of crunchy textures and vibrant flavours, perfect for a refreshing appetiser or a light meal. Adjust the spice level according to your preference for a personalised touch.

Ingredients:

For Som Tam dressing:
Sweet chilli sauce - 40 gm
Light soy sauce - 8 gm
Vegetable aromatic powder - 4 gm
Chopped bird eye chilli - 4 gm
Tamarind pulp - 100 gm

For the salad:
Julienned raw papaya - 80 gm
Julienned raw mango - 25 gm
Julienned carrot - 23 gm
Thinly sliced French beans - 11 gm
Chopped coriander leaves - 2 gm
Julienned peeled tomato - 40 gm
Crushed peanuts - 30 gm
Lemon wedge - 1

Method:
1. In a mixing bowl, combine the juliennes of raw papaya, raw mango, carrot, French beans, and chopped coriander leaves.
2. Squeeze the juice of the lemon wedge over the salad mixture and toss well to coat.
3. Sprinkle the julienned tomatoes and crushed peanuts on top of the salad.
4. Prepare the Som Tam dressing by mixing together sweet chilli sauce, light soy sauce, vegetable aromatic powder, chopped bird eye chilli, and tamarind pulp. Adjust seasoning according to taste.
5. Serve the Som Tam dressing in a dip bowl on the side of the salad.
6. Enjoy the refreshing and flavourful Raw Mango and Green Papaya Salad.

Ice Apple and Watermelon Salad with Sugarcane Dressing by Chef Rahul Desai, Blah!
This refreshing salad combines the crispness of ice apple and watermelon with the tangy sweetness of the sugarcane dressing, creating a delightful burst of flavours with every bite. This one is perfect for a light lunch or a refreshing side dish for any meal.

Ingredients:
For the dressing:
Sugarcane juice - 2 tbsp
Extra virgin olive oil - 1 tbsp
Lemon juice - 1 tbsp
Salt and pepper to taste

For the salad:
Thinly sliced ice apple - 1
Cubed watermelon - 1 cup
Crumbled feta cheese - 1/2 cup
Mixed salad leaves - 2 cups
Sugarcane juice - 1/4 cup
Julienned carrots - 1/4 cup
Chopped French beans - 1/4 cup
Halved cherry tomatoes- 1/2 cup
Mixed seeds (such as sunflower seeds, pumpkin seeds, and sesame seeds) - 2 tbsp

Method:
1. In a large mixing bowl, combine the ice apple slices, watermelon cubes, crumbled feta cheese, and mixed salad leaves. Toss gently to combine.
2. In a small bowl, whisk the sugarcane juice, olive oil, lemon juice, salt, and pepper until well combined.
3. Pour the prepared dressing over the salad mixture. Toss until the salad is evenly coated with the dressing.
4. Scatter the julienned carrots, chopped French beans, and halved cherry tomatoes over the dressed salad.
5. Sprinkle the mixed seeds over the salad as a garnish.
6. Refrigerate the salad for about 15-20 minutes before serving to allow the flavours to meld. Serve chilled and enjoy.

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