Platter of Salad

Platter of Salad

When you visit an Indian house or restaurant for a dinner, you’ll notice that salad is frequently presented on a plate, with each element separated. Using a variety of substances, incredibly complicated designs may be created. The only dressing is a dusting of salt, pepper, and lemon juice, although even this is up to personal preference. All you have to do is clean, slice, and plate the various components. You can eat as much or as little salad veggies as you choose. The quantities of these items are simply estimates and may vary depending on availability, personal preference, and the amount of people you’re serving.

1 peeled and thinly sliced or cut into batons white radish or Mooli

2-3 medium-sized firm tomatoes, thinly cut (you don’t want large chunks).

1 peeled cucumber, finely cut in rings or batons

a few whole green chilies, cleaned

1-2 thinly sliced red onions, peeled

1-2 peeled and thinly sliced carrots

For the base, a few lettuce leaves

1 tablespoon coriander leaves, finely chopped (optional)

1 lime, cut into wedges or slices (enough for 1 per person)

salt to taste, as desired by each individual

Black pepper to taste, as desired by each individual.

Prepare all veggies according to the instructions and arrange on a tray as desired. Look at other photographs for inspiration, and then send me some of your own photos with fresh ideas using the contact link above.

Arrange lemon wedges/slices on the plate. Refrigerate until needed, covered with cling film.

Sprinkle with salt and pepper and a squeeze of fresh lemon just before serving. If folks want it to be more lemony, they can use the wedges on the dish.