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Veggie Cool Salad


For Seasoning:

Extra virgin olive oil

Mint leaves

Lime juice

Salt

Pepper

Coriander leaves


For Salad:

Cucumber

Carrots

Tomatoes

Bean sprouts

Lettuce bits

Zucchini (optional)

Kale/greens

(optional)


Sprinkle:

Mozzarella (optional)


Measurements:

Like I always say, I do not post the quantity of the ingredients. It is because intuitively you would know the measurements when we are so involved in the process that just by understanding the texture, smell and color of the food you will know what is happening and how to adjust the measurements accordingly. I don’t use measurements to cook and I encourage all of you also to allow the very intelligence with in us to take over and participate in the process. You will slowly see how you won’t need any measurements once you begin to understand the nature of the food. You will just know it.


The Process:


In a bowl, add the chopped vegetables.

In a mixer, add extra virgin olive oil, mint leaves, lime juice, salt and pepper. Blend well.

Add the dressing and chopped coriander leaves to the salad.

Last but not the least, sprinkle some mozzarella cheese, the secret to make this salad super cool!


This is very easy to make and is very tasty too. Enjoy the subtle cooling and fresh flavors from this salad.

Remember, when you eat food with gratitude, the food behaves much differently with in the system.


Love & Gratitude - Grishma Gautam

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Milpitas,

San Jose,

CA 

© 2018 by Shivangi Hatha Yoga