Tandoori Salad

Tandoori Salad is a vibrant and flavorful dish that combines roasted vegetables marinated in aromatic Indian spices with fresh greens and a tangy yogurt dressing. This salad is not only visually appealing but also packed with nutrients, making it a perfect light meal or side dish.

Ingredients

• Cauliflower florets - 150 grams
• Bell pepper (red or yellow) - 1 medium, chopped
• Zucchini - 1 medium, sliced
• Red onion - 1 small, sliced
• Olive oil - 2 tablespoons
• Tandoori masala - 1 tablespoon
• Salt - 1/2 teaspoon
• Mixed salad greens - 100 grams (e.g., lettuce, spinach)
• Cucumber - 1 small, diced
• Cherry tomatoes - 100 grams, halved
• Yogurt (plain) - 100 grams
• Lemon juice - 1 tablespoon
• Cilantro (fresh) - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the cauliflower florets, chopped bell pepper, zucchini slices, and red onion.
3. Drizzle the olive oil over the vegetables, then sprinkle the tandoori masala and salt. Toss well to coat evenly.
4. Spread the seasoned vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for about 20 minutes, or until tender and slightly charred.
5. While the vegetables are roasting, prepare the salad dressing by mixing the plain yogurt, lemon juice, and a pinch of salt in a small bowl. Stir until smooth.
6. In a serving bowl, arrange the mixed salad greens, diced cucumber, and halved cherry tomatoes.
7. Once the roasted vegetables are done, allow them to cool slightly before adding them to the salad bowl.
8. Drizzle the yogurt dressing over the salad and toss gently to combine.
9. Garnish with chopped cilantro and serve immediately.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 22 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 290 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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