Mayo Olive Dip

Ingredients
1 cup mayonnaise
1 tsp garlic paste
1 tsp ginger-chilli paste
1 tsp mustard seed powder
1/4 tsp pepper powder
1 tsp oregano
1/3 cup olives, sliced
2 spring onions, finely chopped
1/2 cup coriander leaves, finely chopped
1/4 cup green bits of spring onions, finely chopped
1/2 tsp paprika
A pinch of salt

Method
Mix together all the above ingredients and chill. Serve with salad sticks like carrot, cucumber, wafers etc.

OLIVE SALAD

Ingredients

1/2 cup each, shredded and thinly sliced olives
1/2 each, thinly sliced carrot, cucumber and onion
4 red chillies
1 tsp sesame oil
Juice of 1 lime
Thinly chopped mint and coriander, for garnishing
Salt, to taste

Method

• Coarsely powder, red chillies, salt and sesame oil together. Mix in olives and keep aside for an hour. Mix in the remaining ingredients, refrigerate for 30 minutes and serve.

CHICKPEA SALAD

Ingredients
1 cup chickpeas
1/4 tsp turmeric powder
1 cucumber, finely chopped
1 tbsp chopped mint leaves
1 tomato, finely chopped
1 onion, finely chopped
Salta and pepper to taste
1 tbsp lemon juice

Method

• Wash and soak chickpeas overnight. Pressure-cook them with salt and turmeric powder.
• Drain and add the remaining ingredients to the chickpeas, let stand for 20 minutes to allow the flavours to develop and serve warm.

Tropical Fruit Salad

Ingredients:
For the almond dressing:
1/3 cup each, chopped and toasted almonds, orange juice and vegetable oil
3 tbsp packed brown sugar
2 tbsp pineapple juice
1/4 tsp each, salt and paprika

For the salad:
3 bananas, peeled and sliced
2 avocados, peeled, pitted and sliced
2 kiwi, peeled and sliced
1 mango, cut legth in half pitted and cut up
1 papaya peeled, seeded and sliced
1/4 cup flaked coconut, toasted

Method:
Dressing: Mix together all the ingredients.
Salad: In a large bowl, gently mix remaining ingredients except coconut. Just before serving, sprinkle with coconut. Serve with dressing.
Notes: 8 Servings

Radish Wrap Salad

Ingredients
1 each, cucumber, carrot, onion and radish
1/4 tsp black pepper powder
1 tsp lemon juice
Salt to taste

Method
Grate cucumber, onion and carrot. Mix in salt, pepper and lemon juice. Mix well. Cut radish into wafer-thin slices. Put a tablespoonful of grated vegetables on the center of a slice of radish and fold it carefully . Repeat it till all the slices and filling are used. Refrigerate for an hour and serve chilled.
Notes: Serves 4.

Colourful Vegetable Salad

Ingredients
1/2 cup coloured capsicum, cubed
1/4 cup blanched brocolli
1/2 cup american corn
1/4 cup cherry tomatoes
1/2 cup sliced carrots
1 cup shredded chinese lettuce
1/4 cup thousand island dressing

Method
Combine all the ingredients and toss well.

TZATZIKI

Ingredients
1 cucumber grated
500 gms yoghurt
1 tbsp chopped mint
1 tbsp parsley
2 cloves crushed garlic

Method

Combine the cucumber, yoghurt, mint, parsley and garlic in a bowl. Cover. Chill for 2-3 hours. Serve with bread.