This crisp and fresh green salad made with microgreens, fenugreek leaves, or arugula will quickly become your favorite go-to. It is an everyday Indian side salad recipe that tastes great on top of avocado toast or as a side with eggplant, okra, or kichdi. FACT- When you fight over who gets the last bit of the salad, you know it’s a winner!
Ingredients
Instructions
Chop the greens into small pieces (optional) and place them in a serving bowl. Add salt and lemon juice to the greens and set it aside. In a small butter pot heat some oil on medium/low. Slowly add the grated garlic and blended green chilies. Cook for 5-10 seconds Remove the pot from the heat, add a pinch of asafoetida, and mix well. Pour the oil onto the salad and toss it well. Enjoy while it fresh.
Equipment
butter pot chutney machine (to blend chili pepper)microplane or fine grater for the garlicspatulalarge bowlknife and cutting board
Substititions
Storage
The cooked salad does not store well. Enjoy while it is fresh.
Pair it with
I love to eat this micro greens salad on top of avocado toast. It adds so much flavor and just enough greens for the meal.
Top Tips
Cook the tempered oil on low heat so the garlic does not brownShred the greens finelyAdd some cooked sprouted mung beans or whole garbanzo beans for a bite to the salad
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📖 Recipe
