This Independence day feel Indian and super healthy: Try out this Tri color Salad (Tropical Prawns, Carrots and Beans Salad) from the chef of Renaissance Lucknow.This 70th Independence Day, enjoy the lip-smacking tricolor salad specially prepared by the chef of Renaissance, Lucknow and feel more Indian! Indulge yourself with this super-healthy dish infused with national fervour with its tri color ingredients — beans, prawns and carrots.The idea behind the tri colour salad is to bring home the spirit of nationalism symbolised by the three colours of the Indian flag—saffron, white and green.
In a small bowl, whisk vinegar, mustard, salt and pepper. Gradually drizzle in the olive oil, whisking continuously until dressing is emulsified.
Add chives; set aside. Green beans and shrimp: Bring a large pot of lightly salted water to a boil. Add beans and simmer for 5 minutes or until crisp-tender. Drain and place in a large bowl. Toss with dressing; set aside.
Heat the 2 tablespoons oil in a large skillet over medium-high heat. Add garlic and shrimp.
Season with salt and pepper and cook for about 2 minutes per side or until cooked through.
To serve, toss with the beans. Place on a serving platter. Scatter shrimp over the top.
Garnish with snipped chives, if desired.
Bawarchi of the Week
Kamala Swaminathan is a food enthusiast who loves to attempt traditional South Indian Vegetarian recipes.