TROPICAL RAINBOW SALAD

In summer it’s common for people to lose appetite which makes them stay away from rich and heavy foods. Fruits and vegetables that are juicy, sweet and sour and seem to have the most naturally cooling effect on the body in addition to their antioxidant properties that can neutralise harmful free radicals. Here is a versatile salad recipe that is healthy as well as delicious. This recipe is sure to tickle your taste buds.

Ingredients needed

Pineapple cubed - 1/2 cup Apples skinned and cubed - 1/2 cup Ripe bananas cubed 1/2 cup Skinned and flaked oranges - 1/2 cup Thick outer portion of ripe tomatoes cubed 1/2 cup Red bell pepper cubed 1/2 cup Green bell pepper cubed - 1/4 cup Cucumber peeled and cubed - 1/2 cup Sweet corn - 1/4 cup (optional) Ripe Papaya cubed 1/2 cup Dry Dates cubed - 1/4 cup (optional) Pomegranate seeds 1/4 cup Cleaned lettuce leaves 6-7 Pinch of salt Cinnamon powder 1/4 tsp -1/2 tsp

In a large bowl place the cubed apple and banana first. Toss them in a teaspoon of lemon juice to prevent them from getting discoloured. Then toss in all the other ingredients except the lettuce leaves,

nuts and the salad dressing. Keep it aside covered in the refrigerator.

For crunchiness:Walnut roughly chopped - 1/2 cup ( or more if you like) Roasted skinned peanuts - 1/4 cup (optional) Pomegranate seeds - 1 tbsp

For the salad dressing Orange juice - 1/2 cup Lemon juice - 1 tbsp Sugar - tsp Cornflour - 1 tbsp

Mix all the ingredients for the dressing in a sauce pan. Keep it over a low flame stir continuously until it thickens and the sauce coats the back of the spoon. Let it cool down and keep aside.

To serve: Arrange the lettuce leaves in a salad bowl or platter. Arrange the mixed vegetables and fruits over the leaves. Drizzle the salad dressing on top. Sprinkle the nuts and 1 tbsp pomegranate seeds.

Chill and serve on a warm summer night.