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A quick, refreshing Indian salad with crisp onions, juicy tomatoes, and a zesty lemon dressing. Perfect alongside any curry or biryani to add a fresh crunch and cut through richness.
Prepare the Vegetables (5 minutes)
Combine the Salad Base (2 minutes)
Season and Dress (2 minutes)
Toss and Serve Immediately (1 minute)
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A quick, refreshing Indian salad with crisp onions, juicy tomatoes, and a zesty lemon dressing. Perfect alongside any curry or biryani to add a fresh crunch and cut through richness.
This indian recipe takes 10 minutes to prepare and yields 4 servings. At 44.39 calories per serving with 1.63g of protein, it's a beginner-friendly recipe perfect for side.
Add 1/2 cup of boiled chickpeas (chana) or 100g of crumbled paneer for a more substantial salad.
Incorporate 1/4 cup of pomegranate arils or finely chopped raw mango for a sweet and tangy flavor.
Add 1/2 cup of sprouted moong beans for extra crunch, fiber, and nutrients.
Add a tempering (tadka) of 1/2 tsp mustard seeds and a pinch of asafoetida (hing) in 1 tsp of coconut oil for a different flavor profile.
Tomatoes are an excellent source of lycopene, while onions provide quercetin. These antioxidants help combat oxidative stress and reduce inflammation in the body.
With a high water content from cucumber and tomatoes, this salad helps you stay hydrated. It's also very low in calories, making it a great choice for weight management.
The fiber from the fresh vegetables aids in digestion and promotes a healthy gut. Lemon juice can also stimulate digestive enzymes, improving overall digestive health.
Rich in Vitamin C from tomatoes, lemon juice, and coriander, this salad helps strengthen the immune system and protect against common illnesses.
A single serving of this salad (about 1 cup or 165g) contains approximately 45-55 calories, making it a very light and healthy side dish.
Yes, it is very healthy. It's packed with vitamins, minerals, and fiber from fresh vegetables. It's low in calories and fat, and the lemon juice adds a good dose of Vitamin C.
To prevent a watery salad, deseed your tomatoes and, most importantly, add the salt and lemon juice only at the very last moment before serving. Salt naturally draws water out of vegetables.
You can chop the vegetables (onions, cucumber, tomatoes) a few hours in advance and store them in separate airtight containers in the refrigerator. However, you should only combine and dress the salad right before serving to maintain its freshness and crunch.
Soaking the chopped onions in a bowl of cold water for 10-15 minutes will significantly reduce their sharp, pungent flavor. Be sure to drain them completely before adding to the salad.
This salad is a classic accompaniment to rich Indian dishes like Biryani, Pulao, and heavy curries. It also pairs wonderfully with dal, rice, and grilled meats or paneer.