5 easy sal­ads to sa­vor this summer

Austin American-Statesman - - FRONT PAGE - By Visi R. Ti­lak

When I’m in need of a sum­mer­time “grab and run” meal that has ex­treme fla­vor and crunch, chopped sal­ads are my an­swer. The five I turn to most are easy to pack and don’t re­quire cook­ing.

In­spired by the South­ern In­dian car­rot coleslaw my mother would make for us kids, I now toss to­gether finely chopped car­rots, sprouted lentils, jalapeño and lime juice. It has mor­phed into many other vari­a­tions for my own fam­ily, like a mash-up with Moroccan in­flu­ence — the juicy and re­fresh­ing Spicy Beet and Car­rot Coleslaw. My chil­dren steal bites from my carry-and-go con­tainer.

My cu­cum­ber salad is an­other mash-up, an ode to North­ern In­dia’s kachum­ber salad and the Mediter­ranean chopped salad: The com­bi­na­tion of Per­sian cu­cum­ber, red onion, tomato and feta cheese stays crisp for a week in the re­frig­er­a­tor. I have found that it trav­els well in Ma­son jars dur­ing more tem­per­ate weather and in a Ther­mos dur­ing hot summer days.

A friend who has tasted my pineap­ple and pep­per salad loves its burst of tart and sweet fla­vors so much that she made me bring


Feta cheese adds a creamy com­po­nent to this cu­cum­ber, tomato and onion salad.

Salad be­comes dessert when you com­bine mango, grapes and cel­ery

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