Green Salad (v) Recipe
Seasonal mixed greens, carrots, cucumber and tomatoes. Salads served with your choice of ranch or our house dressing (Made with cilantro, mint & yogurt) MAKE IT A TANDOORI SALAD Add Chicken Tikka / Paneer Tikka Add $5.00.
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Ingredients
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Salad Base
House Dressing (Cilantro-Mint Yogurt)
Ranch Dressing (Alternative)
Optional Tandoori Add-on
Method
Salad Base
- 1
Prepare vegetables
Rinse the mixed greens thoroughly in cold water, spin or pat dry. Trim and peel the carrot; julienne or shred it. Thinly slice the cucumber and halve the cherry tomatoes. Place the greens in a large bowl and arrange carrot, cucumber and tomatoes on top.
- 2
Season with the measured 1/4 tsp salt and a pinch (about 1/8 tsp) black pepper; toss gently only if serving immediately. Reserve garnishing cilantro and mint for the final finish.
House Dressing (Cilantro-Mint Yogurt)
- 3
Blend dressing
Combine 1/2 cup yogurt, 1/4 cup packed cilantro leaves, 2 tbsp mint leaves, 1 tbsp lime juice, 1 tsp olive oil, 1/2 tsp honey, 1/2 minced garlic clove, 1/8 tsp ground cumin and 1/4 tsp salt in a blender or food processor. Blend until smooth. If the dressing is too thick, add up to 1 tsp water and blend again to reach a pourable consistency. Taste and adjust seasoning or lime to balance acidity and salt.
- 4
Chill the dressing for at least 5 minutes if time allows so flavors meld.
Ranch Dressing (Alternative)
- 5
If you prefer ranch, simply portion 1/4 cup ranch dressing per serving and serve chilled alongside the salad. No additional prep required.
Optional Tandoori Add-on
- 6
Marinate
Choose chicken or paneer. In a small bowl combine 2 tbsp yogurt, 1 tsp tandoori masala, 1/2 tsp garlic, 1/2 tsp ginger, 1/2 tsp lemon juice, 1 tsp oil and 1/8 tsp salt. Add the 6–8 oz protein (chicken or paneer) and toss to coat evenly. Marinate at least 20 minutes (up to 2 hours refrigerated for chicken).
- 7
Cook
Heat a nonstick skillet or grill pan over medium-high heat. Add 1 tsp oil and sear the marinated pieces in a single layer for 2–3 minutes per side until charred at the edges and cooked through (chicken should reach 165°F/74°C). Paneer should brown lightly on all sides. Remove from heat and let rest 2 minutes.
- 8
Slice or leave the tikka pieces whole and place on top of the prepared salad just before serving.
Assembly & Serving
- 9
Divide the salad base among 2 plates or bowls (this recipe yields 2 servings). Drizzle 2 tbsp of house dressing per serving (about half of the batch) over each salad, or serve ranch on the side if preferred.
- 10
If adding tandoori chicken or paneer, place the cooked tikka on top of each salad (roughly 4 oz chicken or 3 oz paneer per serving). Garnish with reserved cilantro and mint leaves.
- 11
Serve immediately so greens stay crisp. Offer extra dressing at the table.