3 refreshing cold salad recipes by chef Sanjeev Kapoor

When speaking about weight loss adopting the right diet becomes a crucial part of the plan However its a misconception thatweight loss always means sacrificing taste and indulging in unappetising dry salads Contrary to popular belief there are various delicious and exciting foods that can be healthy and tastyIn an exclusive conversation with Midday chef Sanjeev Kapoor FastampUp GoodEatz shares three cold salad recipes with the goodness of taste and healthThai Raw Mango SaladThis spicy sweet nutty and piquant Raw Mango Salad is a great option to load up on vitamins and antioxidants With abundant colours and flavours this salad is a roller coaster ride of flavours and a definite musttryIngredientsMedium raw mangoes peeled deseeded and cut into thin strips 2Finely chopped garlic 1 tbspBirdrsquos eye chillies chopped 2Lemon 12Salt to tasteBrown sugar 2 tspsYellow capsicum cut into thin strips frac12 mediumRed capsicum cut into thin strips frac12 mediumSmall onion thinly sliced 1Roasted salted peanuts 2 tbspsSmall carrot peeled and cut into thin strips 1Fresh basil leaves shredded 45 Bean sprouts frac12 cupMethod1 To make the dressing take garlic in a bowl add birdrsquos eye chillies and squeeze the juice of lemon Add salt and brown sugar and mix well2 Take raw mango in a large bowl Add yellow capsicum red capsicum onion roasted salted peanuts carrot basil leaves and bean sprouts and drizzle the prepared dressing on it and mix well3 Transfer in a bowl and serveGrilled Peach SaladSalads get a classy look This light yet filling Grilled Peach Salad is a wonderful fruityveggie salad with grilled peach quinoa and farm produce with a spiky dressing Simple and very effective in shrugging off all dullness while replenishing with vital nutrients A go to salad during peach seasonIngredientsMedium peaches 2Mixed lettuce leaves lollo rosso and romaine 1216Cooked quinoa 1 cupRed cherry tomatoes halved 68Yellow baby tomatoes halved 68Extra virgin olive oil 4 tspsSalt to tasteCrushed black peppercorns to tasteRoughly chopped roasted almonds for sprinklingMicrogreens for garnishDressingLemon juice 1 tbspMaple syrup 1 tbspMustard paste 1 tspSalt to tasteCrushed black peppercorns to tasteExtra virgin olive oil 2 tbspsMethod1 Make crisscross slits on the bottom of the peaches 2 Bring sufficient water to a boil in a deep pan Add the peaches and cook for 23 minutes or till the skin of the peaches starts to peel off Immediately drain into ice cold water 3 Peel the peaches halve them and discard the seeds Cut each half into wedges 4 Heat extra virgin olive oil in a nonstick grill pan Place the peach wedges and grill on high heat for 1 minute Sprinkle salt and crushed black peppercorns and flip each peach wedge Cook the other side for 1 minute as well Allow to cool5 To make the dressing whisk together lemon juice maple syrup mustard paste salt crushed black peppercorns and extra virgin olive oil in a large bowl till well combined Remove frac34 of the dressing into a small jar and add lettuce leaves cooked quinoa red cherry tomatoes and yellow cherry tomatoes into the remaining dressing left in the bowl and gently toss till well combined 6 To serve arrange some of the prepared salad on individual serving plates Sprinkle roasted almonds arrange a few grilled peach wedges on each drizzle the reserved dressing and garnish with micro greens Serve immediatelyWatermelon and Feta Cheese saladFollow my RRR formula to refresh replenish and revitalise your body Summers are for watermelons and this fruity and herby Watermelon and Feta Cheese Salad indeed tempts with its vibrant colours Excellent way to hydrate yourself while going light on your mealsIngredientsMedium watermelon cut in half 1Crumbled feta cheese as requiredFresh parsley sprigs 23Fresh oregano leaves 56Extra virgin olive oil 1frac12 tbspsLemon juice 1 tbspSalt to tasteCrushed black peppercorns to tasteFresh mint leaves for garnishMethod1 Finely chop parsley and oregano leaves 2 Scoop out balls of watermelon with a melon scooper Deseed the watermelon balls3 To make the dressing take olive oil in a jar add lemon juice salt crushed black peppercorns and chopped parsley and oregano Cover the jar with a lid and shake till well combined4 Add a portion of the watermelon balls into individual serving glasses drizzle the dressing on top of each portion arrange a few mint leaves and sprinkle a little feta cheese Serve immediatelyAlso Read From cinnamon to orange this monsoon brew unique and original coffees