Spiral Zucchini Salad with Chunky Chat Masala

Name: Spiral Zucchini Salad with Chunky Chat Masala
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 8 ladies fingers (okra) (6-10 pieces, diagonally cut); 2 medium zucchini (spiralized using vegetable spiralizer or julienne peeler); 2 cups mung bean sprouts; 1 lemon (juiced); 3 medium tomatoes (chopped); 2 tablespoons olive oil (or coconut oil or any vegetable oil of your choice); 1 tablespoon chunky chat masala mix (available at any Asian shop); salt (to taste); 0.5 beetroot (freshly grated); 1 lemon (juiced); 2 tablespoons olive oil (or sesame oil); 1 bunch basil leaves; 0.25 cup cashew nuts (soaked in water, drained before use); salt (to taste); 1 tablespoon apple cider vinegar

By Dada Shivananda·Beginner

One of the main reasons for sharing this salad with you is that I enjoy keeping my recipes different yet delicious, simple yet chic, and most importantly, extremely tasty. Everyone can make this and have fun with their kids at home or as couples. When we cook together, play together, and eat together, we stay together. Keeping the family together is especially important these days.

The glue of togetherness is the "mmmm factor" you create when you savor the aroma and taste of the dish. Sometimes, words fail to describe the sensational pleasure, and we simply go "MMMMMM." The longer you drag the "mmmm," the better it tastes. We've all experienced it, especially with our mothers, right? At a friend's place, at an invitation, or even in excellent restaurants, that experience remains memorable.

Zucchini is my preferred vegetable for creating a spiral salad. Its soft texture makes it easy to handle, producing long, thin spirals that resemble spaghetti. I love the green streak combined with the white interior. Although orange squash or pumpkin can be used, they are a bit harder to work with.

This raw, fresh zucchini salad is like summer in a bowl. Mixed with tomatoes, okra, and seasoned with tangy-sweet chat masala, cumin powder, black Himalayan salt, and black pepper, it's ideal for barbecues, picnics, or as a refreshing snack on a hot summer day.

In summers, I swap hot, spicy, and oily dishes for raw, fresh, and light recipes, making this zucchini salad my go-to dish. Zucchini is plentiful and affordable at farmers' markets during this season. Not only is it inexpensive and packed with micronutrients, but it is also extremely versatile: sauté it, add it to stir-fries, use it as a pizza topping, or even make zucchini soup. So whenever I'm at the farmers' market, I often pick them up by the dozen and make this quick and easy salad as the temperatures rise.

Ingredients

For the salad

For the beetroot sauce

Instructions

For the salad

Combine the chopped tomatoes, mung bean sprouts, lemon juice, and diagonally cut ladies' finger slices in a large bowl.

Add olive or coconut oil, salt, and chunky chat masala, then toss gently to coat all ingredients.

Serve immediately with your preferred pesto or sauce alongside.

For the beetroot sauce

Place 1/2 freshly grated beetroot, juice of 1 lemon, 2 tablespoons olive or sesame oil, 1 bunch basil leaves, 1/4 cup soaked and drained cashew nuts, salt to taste, and 1 tablespoon apple cider vinegar in a blender.

Blend all ingredients until you achieve a smooth, creamy paste.

Serve generously drizzled over the spiral salad.