Add a lil Magic to your Salad by adding the edible Marigold petals. Sweet, tangy, and crunchy this Vivacious Salad is full of flavors.
Preparation Time: 15 minutes
Ingredients and Quantity:
Edible Marigold Petals, fresh or dried- 1/4th cup
Avocado, peeled and cubed- 1/4th cup
Black beans, canned and rinsed- 1/4th cup
Fresh corn kernels, boiled and sautéed -1/4th cup
Red Bell peppers, cubed- 1/4th cup
Yellow Bell pepper, cubed- 1/4th cup
Green Capsicum, cubed- 1/4th cup
Cucumber, peeled and cubed- 1/4th cup
Spring onions, chopped- 1/4th cup
Fresh Cilantro, chopped- 1/4th cup
Lettuce and mixed greens- 1/4th bunch
Parmesan Cheese, grated- ½ tbsp.
For the Ranch Salad Dressing:
Mayonnaise eggless- 01 tbsp.
Butter-milk- 1 ½ tbsp.
Onion, powder – 01 tsp.
Garlic, powder- ½ tsp.
Mustard powder- 1/4th tsp.
Chives, finely chopped- 02 tsp.
Parsley, finely chopped- 02 tsp.
Dill, finely chopped- 02 tsp
Black pepper corn, freshly ground – 1/4th tsp.
Sea salt- to taste
Wash the marigold petals thoroughly, pat dry with a paper towel / Kitchen absorbent paper and set aside.
In a glass bowl Mix all the ingredients mentioned for the salad including the edible Marigold petals..
Cling wrap it and refrigerate.
In another glass bowl mix all the ingredients for the salad dressing thoroughly.
Remove the salad from the refrigerator and add the salad dressing. Mix / toss it lightly.
- Wash the lettuce thoroughly and place in Ice cold water to maintain its crispness.
- Apply lemon juice to the sliced avocados to avoid it from getting brown due to enzymatic browning / oxidation.
- Add the dressing to the salad just before service, in order to prevent it from becoming soggy.
- You may skip the Ranch dressing and instead go for a lemon dressing prepared with lemon juice, olive oil, honey, salt and pepper. You may add a little chilli flakes if desired.