I know leafy-greens are good for you. But I am not too fond of eating a bowl full of raw leaves. After a few minutes, I start feeling like a cow! In India, salad or salaad is more of an accompaniment to the meal. At my home, we eat sliced cucumbers, tomatoes, onions, kakdi, carrots, radishes, spring onions with mostly just a little salt. One exception is tomatoes..they get specially treated with a sprinkle of red chilli powder, crushed and roasted cumin seeds and a little sugar. yumm! Once in a while, I do enjoy a crunchy Caesar salad, but rest of the time I prefer salads without leaves 🙂
Here’s a recipe for making a quick and simple summer squash salad. I first saw this on Show Me the Curry. It has become my favorite thing to do with zucchini or yellow squash. I have modified it from Anuja and Hetal’s recipe, mostly by cutting down the list of ingredients. Here’s how I make it:
- Start by chopping the zucchini and/or yellow squash into 1/2 -inch thick pieces.
- Heat up a little oil and add black mustard seeds.
- Once the seeds stop spluttering, add the squash, salt and sprinkle a generous amount of lemon/lime juice.
- Cook for 1 min and turn off the heat. You don’t want the squash to lose its crunchiness.
- Immediately take it out of the pan to stop any further cooking.
- Enjoy once it has cooled down a little!
If you want, you can garnish with a few chopped cilantro leaves. You can also add a finely chopped green chilli (after the mustard seeds) if you are in the mood for a little heat. In my opinion, both these take away the spotlight from the squash and I prefer not to offend this beautiful summer vegetable 🙂 For the same reason, I wouldn’t advise using it as a side dish with an Indian meal.
You can eat this as a starter or just as an independent snack.