Green Salad with Lemon Cream Cheese Dressing

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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  • 1 - Avocado, firm and ripe
  • 1 - Capsicum, deseeded, sliced thinly
  • 1 - Onion, sliced thinly
  • 200 g- String (chawai) beans, chopped 1 inch long pieces, steamed
  • 1/2 cup - Coconut, scraped
  • 1 flake- Garlic, crushed or grated
  • Salt to taste
  • 1 tbsp- Olive oil
  • For dressing:
  • 1 cup - Cream cheese
  • 1/2 cup- Thick coconut milk
  • 1 tbsp - Cold milk
  • 1 tbsp- Tender lemon grass stems, finely chopped
  • 1 tbsp- Lemon juice
  • 1 tsp-Grated lemon rind
  • 1/4 cup- Roasted peanuts, coarsely pounded
  • 1 small bunch - Mint leaves finely chopped
  • 1 tsp- Sugar powdered
  • Pepper to taste
  • Salt to taste.

How to Make Green Salad with Lemon Cream Cheese Dressing

  • For the dressing:
  • Put all ingredients, except cheese, coconut milk and milk, in a wide mouthed jar.
  • Secure the top and shake well, to blend in the flavours
  • Beat the cheese, coconut milk, milk, in a mixer.
  • Add this mixture to the other ingredients in the jar.
  • Mix well, and keep aside.
  • Now slice the avocado, thinly into 1 inch long slices.
  • Then heat the oil, in a large pan and saute the garlic.
  • Add all the veggies to it and stir fry until crisp.
  • Cool in a large plate and transfer to a wide salad bowl.
  • Now add the coconut, salt and mix it well.
  • Pour a thick layer of the dressing cream over the salad.
  • Serve with steamed rice or bread