Power Packed Rocket & Mango Salad

About Power Packed Rocket & Mango Salad

Ingredients

• Arugula (rocket leaves), hand torn 2 cups
• Raw mango, peeled and chopped 1
• Cashewnuts, chopped 2 tsps
• Almonds, chopped 2 tsps
• Cherry tomatoes, halved 9 to 10
• Lemon juice 2 tsps
• Sea salt to taste
• Black pepper powder to taste
• Fresh basil / oreganol chopped ½ tbsp

How to Make Power Packed Rocket & Mango Salad (Stepwise Photos)

Method

1. Put rocket leaves, raw mango, cashewnuts, almonds and cherry tomatoes in a large bowl.
2. To prepare dressing, whisk together lemon juice, sea salt, black pepper powder and fresh basil/oregano in a small bowl till well blended.
3. Add this dressing to the first bowl and toss well.
4. Transfer onto a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps