Navratri Salad

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

240 calories, 9 grams fat

Category: Festive Recipe
Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Assemble Recipe
Difficulty: Easy

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

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  • 1/2 cup peanuts shelled, boiled
  • 1/2 cup tender water chestnuts, boiled, peeled, halved
  • 1/2 cup cucumber, chopped
  • 1/2 cup pineapple, chopped
  • 1/2 cup apple, chopped
  • 1/2 cup paneer (cottage cheese), chopped
  • 1 tbsp paneer, grated
  • 1 tbsp coriander leaves, finely chopped
  • 1 green chilli, crushed
  • 1/2-inch piece ginger, crushed finely
  • 2 tbsp peeled watermelon seeds
  • 10-12 puffed, roasted lotus seeds (makhanas)
  • 1.5 lemon juice, extracted
  • 1 tsp sugar
  • 1/2 tsp pepper powder
  • 1/2 tsp cumin powder
  • salt to taste
  • 1 tsp oil

How to Make Navratri Salad

  • Steam pineapple pieces for 2-3 mins and keep aside to cool. Sprinkle apple pieces with 1/2 tsp lemon juice and keep aside.
  • Lightly roast makhanas in the oven till it exudes aroma. Or on a tawa. Keep aside.
  • Mix in a small bowl the oil, remaining lemon juice, salt, sugar and 1 tbsp of water.
  • Add ginger, chilli, half the coriander, pepper powder and mix thoroughly.
  • In a large salad bowl, mix drained pineapple, apple, paneer pieces, cucumber, water chestnuts and peanuts.
  • Chill in refrigerator till required.
  • 10 mins before serving, add lotus seeds, watermelon seeds and mix well.
  • Drizzle prepared dressing and toss very well with wooden fork till blended.
  • Garnish with grated paneer and remaining coriander.
  • Serve chilled.