By Life Positive July 1999Come summer and the first thing the heat does is to diminish your appetite. Food? Yuck! You long for something cool, fresh and juicy, something with an invigorating zing.Perhaps a sip from an icy drink, or a succulent bite into a soothing salad of cucumber and shrimps. Relax, your drooling days are over. Let your imagination become reality as chefs from the best five-star hotels of India share their favorite summer salad recipes with you SUMMER SALAD Ingredients Broccoli: 100 gm (blanched) Mushroom: 75 gm Baby Corn: 50 gm (boiled) For Yogurt Dressing Hung yogurt: 75 ml Chopped garlic: 10 gm Fresh cream: 5 ml Salt/pepper: To taste For Garnish Tomato cut into the shape of a flower Carrot leaf Asparagus tip Parsley sprigs Method Cut broccoli into florets, dice mushrooms and baby corn. Toss them with seasoning. Arrange fresh lettuce in a salad bowl. Put the tossed mix on the bed of lettuce. Garnish with tomato flower, carrot leaf, asparagus tips and parsley sprigs. Mix the dressing ingredients into a smooth consistency. Sprinkle chopped parsley over the dressing and serve separately over the salad. (Serves 2) COTTAGE CHEESE, MANGO AND PINEAPPLE WITH GINGER VINAIGRETTE Ingredients Cottage cheese: 250 gm Mango: 350 gm Pineapple: 250 gm Dressing Ginger juice: 30 ml Lemon juice: 30 ml Honey: 25 ml Oil: 60 ml Salt/pepper: To taste Method Cut the cottage cheese, peeled mango and pineapple into cubes. Put them in a bowl and refrigerate. Now take the dressing ingredients, except the oil, and mix thoroughly. Pour the oil in a gentle stream whisking simultaneously till it is completely blended. Toss the salad with the dressing and serve in a bowl garnished with ginger juliennes. (Serves 4) PARFAIT OF AVOCADO AND CAJUN SPIKED CHICKEN Ingredients Avocado: 2 Poached chicken breast: 2 Cajun spice: 1tsp Double cream: 30 ml Gelatin: 1 tsp Parsley: 1 sprig Thyme: 1 sprig Basil 1 sprig Assorted lettuce: ½ cup Unsalted butter: 60 gm Olive oil: 15 ml Balsamic vinaigrette: 2 tsp Chopped shallot: 1 Method Melt the butter in a pan till the solids separate and it becomes nutty brown in color. Cook, skim and pour in a blender. Add the olive oil and balsamic vinaigrette. Whisk in the salt, pepper and chopped shallot. Peel, core and chop the avocado. Add juice of lime, chopped chicken breast and cajun spice and blend to a fine paste in a blender. Fold in the whipped cream, melt the gelatin and add to the mix. Pour it into a bowl and cool. Scoop out the parfait from the bowl and place on a plate. Top it with a mound of lettuce and drizzle with brown butter vinaigrette. Garnish with puff pastry abstracts GREEK SALAD Ingredients Feta cheese: 70 gmBlack olives: 15 gm Tomato: 35 gm Onions: 20 gm (sliced finely) Mixed lettuce: 1 00 gm Seasoning Fresh oregano: 10 gm Extra virgin olive oil: 35 ml Balsamic vinegar: 15 ml Method Dice the feta cheese. Slice black olives and tomatoes. Clean the lettuce and tear it into bite-size pieces. Make the herb dressing with balsamic vinegar, olive oil and chopped fresh oregano. Toss the lettuce with all the above mentioned ingredients and the balsemic vinegar-oregano-olive oil dressing. Serve the salad after tossing. MIXED NON-VEG SALAD Ingredients Chicken breast: 1 Prawns: 2 Air-dried ham: 3 rashers Fresh basil: 1 sprig Lettuce: few leaves Black olives: 2 Cherry tomatoes: 2 Grain mustard: ½ tsp Vinaigrette: 10 ml Method Roast the chicken breast and slice it into 4-5 pieces. Set sliced sliced chicken while you boil the prawns. Season the boiled prawns with salt, pepper and lemon juice. Then, arrange the boiled chicken, seasoned prawn and ham with lettuce and basil. Garnish with olives and cherry tomatoes. Mix the grain mustard with vinaigrette and drizzle the mixture over the non-vegetarian salad. Serve on lettuce leaves. SUMMER SEAFOOD SALAD Ingredients Squid rings: 30 gm Shrimps: 30 gm (blanched) Prawns: 2 (blanched) Lettuce leaves: 3 (whole) Plums: 1 (sliced) Sweet lime: 1 (segmented) Green capsicum: 1 (julienned) Avocado: 1 (sliced) Dressing French mustard: 10 gm, Extra virgin olive oil: 10 ml Method Toss all ingredients together in French mustard and olive oil. Decorate a plate with the remaining mustard. Arrange the salad neatly in a heap. Serve chilled.
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