Baby Carrot Salad

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

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

Take a look at more Salad Recipes. You may also want to try Pepper and Rice Salad , Summer Salad, Carrot and Orange Salad , Cauliflower and Egg Salad

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Ingredients

  • 10 - tiny baby carrots, boiled a bit and chillid
  • 10 - tender French beans, boiled, de-strung and chillid
  • 10 - baby potatoes, boiled, peeled and chillid
  • 10 - baby tomatoes, ripe and firm
  • 10 - small Brussels sprouts
  • 10 - small shallot bulbs or baby onions, peeled
  • 1 sprig - tender spring onion greens, finely chopped
  • 10 - small pickled stuffed olives
  • 10 - fresh tender salad leaves, torn roughly
  • 1 - small tender avocado
  • 10 to 15 - pickled small fresh green peppercorns (optional)
  • salt - to taste
  • For dressing:
  • 1 tbsp - white vinegar
  • 1 tbsp - olive oil
  • 1 tbsp - lemon juice
  • 2 tsp - sugar, ground
  • 1/2 tsp - lemon rind, finely grated
  • 1/2 tsp - dry mint powder (or 1 tsp very finely chopped fresh mint)
  • 1 - green chilli, crushed fine
  • 1/2 tsp - ginger, finely grated
  • 1/2 tsp - salt

How to Make Baby Carrot Salad

  • For dressing:
  • Mix all the ingredients together, in a bowl, till well blended.
  • Chill in refrigerator, till required.
  • To proceed:
  • Peel and cut avocado into thin long slivers.
  • Sprinkle a little salt on the shallots. Keep aside for 10 minutes.
  • In a large salad bowl, add the ingredients as follows:
  • carrots, Brussels sprouts, potatoes, halved beans, onions and spring onions.
  • Toss lightly. Add all the other ingredients, salt to taste and prepared dressing.
  • Toss again to blend dressing.
  • Serve chilled.

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