The festival of colors is here! Holi, as we call it in India, is celebrated to welcome the new season of spring. I’ve never celebrated Holi with my family as we just never observed the day as an auspicious one. I have, although, goofed around with friends throwing colors and cracking eggs rendering our hair conditioned J In India, we have way too many reasons to binge! I am not falling for that this time… and that’s a lie!
So getting back to my salad, it’s really colorful and delicious! I love my veggies though I’d love it more with a few chicken chunks thrown in 😉 This salad is super fresh and that lovely orange vinaigrette gives it such a punch!
I am not listing ingredients for this salad, as I used veggies that were available to me. Mix and match is fun! I made as colorful to commemorate Holi!
My side of town is filled with these really beautiful deep pink radishes! Oh they are gorgeous! I couldn’t stop clicking them! You’ll see what I mean.
Slice some radishes with a mandolin.
This looks like stained glass! In love!
Why didn’t I Photoshop brighten my ugly hand!
I also had a big round beet in the refrigerator. So, I used my ‘Y’ peeler and shaved a few strips just to match the textures.
Yes, my hand actually looks like that!
Slice up some celery stem.
Lettuce! Tear or shred as you like…
Mint… aaaaahhh fresh is amazing! Pluck out some fresh leaves and add to your salad.
Chop up some nuts.
And they sit pretty in my salad bowl!
Here’s what you need for the vinaigrette.
I love oranges, so I sectioned them and added them to my salad as well. This is how I did it.
With a knife, cut the outer skin. DO NOT peel the orange.
And she sun bathes hoping for a tan!
Place two bowls. Hold the orange over one of them and section between the skins collecting all the juices during the sectioning.
Place the sections in the other bowl.
When you’ve got enough, squeeze out all the juice with your hand.
Add a splash of balsamic vinegar and season with salt and pepper. You can substitute balsamic with white vinegar.
While whisking continuously, add olive oil to make sweet and sour vinaigrette.
That’s that. Drizzle vinaigrette, sprinkle nuts and serve the salad!
I make a meal out of it and feel great!
Have a great day!
Radishes 3-4 / White radish 1
Mint leaves 8-10
Balsamic vinegar 1 tbsp.
Olive oil 2 tbsp.
Salt and pepper to taste
Shred, cut and tear vegetables. Chop nuts and pick out mint leaves. Section orange and squeeze out the juice into a bowl. Add balsamic vinegar and season with salt and pepper. Whisk and add olive oil to emulsify. Drizzle vinaigrette over vegetables and garnish with chopped nuts.