Lemon Salad
A bright, refreshing Indian-style lemon salad bursting with tangy citrus, crunchy cucumber, and a subtle kick of green chili. Lightly tempered with mustard seeds and curry leaves, this vibrant side dish comes together in minutes and adds a fresh zing to any meal.
For 4 servings
- prep · ~5 min
Prepare the vegetables and lemon.
1.Peel and finely chop the onion into small dice.2.Wash and finely dice the cucumber (no need to peel).3.Finely chop the green chili.4.Roll the lemons firmly on the counter, then halve and squeeze out the juice into a bowl. Discard seeds.TIPRolling the lemon loosens the membranes inside and yields more juice. - mix · ~2 min
Combine the salad base.
1.In a mixing bowl, add the chopped onion, cucumber, and green chili.2.Pour the fresh lemon juice over the vegetables.3.Add the pinch of salt and mix well with a spoon. - temper · ~2 min
Make the tempering.
1.Heat 1 tsp oil in a small tadka pan over medium heat.2.Add mustard seeds and let them splutter for 30 seconds.3.Add cumin seeds and wait until they crackle and turn aromatic, about 20 seconds.4.Toss in the curry leaves and stir for 10 seconds, then immediately remove from heat.TIPPour the hot tempering over the salad the moment it's done to release maximum aroma. - mix · ~1 min
Pour tempering over the salad and toss.
1.Carefully pour the hot tempering directly over the lemon-vegetable mixture.2.Toss everything together until well combined.TIPThe heat slightly wilts the onion, mellowing its raw bite. - garnish
Garnish with fresh coriander and serve immediately.
Transfer to a serving bowl, sprinkle the chopped coriander on top, and serve right away for the best crunch and freshness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use unwaxed organic lemons for the freshest, most vibrant juice without any bitter aftertaste.
- 2Dice cucumber and onion into uniform small pieces so every bite has a balanced mix of textures.
- 3Let the mustard seeds fully splutter before adding cumin seeds to ensure they release their nutty flavor.
- 4Add salt only at the mixing stage — too early and it will draw water from the cucumber, making the salad soggy.
- 5For a milder heat, remove the seeds from the green chili before chopping.
- 6Serve immediately after tossing; this salad is at its best when the vegetables are still crunchy and the tempering warm.
Adapt it for your goals.
Nutty crunch
Add 2 tablespoons of roasted peanuts or crushed cashews after tempering for a satisfying crunch and rich flavor.
no oilNo-oil
Skip the tempering and instead stir in ¼ teaspoon each of roasted mustard seed and cumin powder for a dry, low-calorie version.
sweet & tangySweet & tangy
Add a small grated carrot and a teaspoon of jaggery or sugar to the salad base for a subtle sweetness that balances the lemon.
herb boostHerb boost
Stir in a handful of fresh mint leaves along with the coriander for an extra layer of freshness and a cooling effect.
Why this is on our healthy list.
Rich in Vitamin C
Lemon juice provides a generous dose of vitamin C, which supports immune health and helps the body absorb iron.
Low in Calories
This salad is made with fresh vegetables and a minimal amount of oil, making it a light, low-calorie side dish.
Good Source of Hydration
Cucumber is over 95% water, contributing to hydration and aiding digestion.
Contains Anti-inflammatory Spices
Mustard seeds, cumin, and curry leaves are known for their anti-inflammatory and digestive properties in traditional Indian cuisine.
Frequently asked questions
It's best served fresh, but you can prep the chopped vegetables and lemon juice separately up to a few hours ahead. Add salt and tempering just before serving to keep it crunchy.
