Indian Inspired Crunchy Vegetable Salad

Indian Inspired Crunchy Vegetable Salad

Indian Inspired Crunchy Vegetable Salad

It’s no secret that I love a good salad. It’s also no secret that a lot of people don’t!!

And who could blame them, when you see what some places serve. You wouldn’t believe the times I’ve stared dismally at a plate of iceberg lettuce, a day passed it’s best, a wedge of soggy tomato and a few slices of onion if I was lucky. Honestly, how difficult can it be? I hope this recipe proves, not at all!

Leafy salads are simply delicious in the summer, but when it’s cold outside I need my salad to have a little more “bite”.

You might be surprised to see that there isn’t a leaf (or a tomato!) in sight. Crisp, crunchy vegetables are the stars here and I think this dressing compliments them beautifully. You can of course use any mix of Indian spices that you like, but for simplicity I’ve used a pre-mixed curry powder. There are some really excellent blends to keep an eye out for. I’ve also used sumac, which I know isn’t any Indian spice per say, but I am obsessed with it at the moment.I advise you to experiment to see what combination of vegetables & spices you prefer, and when you’ve found it, let me know so I can give it a whirl.

Without further ado……..


  • 1 Courgette
  • A few sugar snap peas
  • 5-6 radishes
  • 1/2 of a fennel bulb
  • 1/4 head of celeriac
  • A handful of organic raisins & chopped nuts


  • 1 cup of raw cashews
  • 1-2 cloves of garlic
  • 1/4 tsp of mustard
  • 1/4 tsp of curry powder
  • Lemon juice (to taste)
  • A drizzle of olive oil
  • Freshly ground black pepper, Himalayan salt & sumac


1. Prepare the vegetables in whatever way works for you.

(I like to do it like this: the courgette into long thin strips…..use a spiralizer if you have one, the celeriac into batons, the sugar snap peas I like to cut horizontally (I’m sure there’s a correct term for this but I’m afraid I don’t know it!), the fennel & radish into strips)

2. Soak the courgette, celeriac& raisins in a bowl of hot water while you make the dressing…..

3. ….by blending all the ingredients together. Add the olive oil slowly & the lemon juice according to taste. Adjust the seasoning. (If you’re like me & you don’t like to use a lot of oil but you find that the dressing if still too thick, thin it out with a little water)

4. Drain the hot water from the bowl & add in the other vegetables & toss in some dressing. Garnish with a sprinkling of chopped nuts.

5. Enjoy!!


Howard Lyman: One of the my favourite Institute for Integrative Nutrition speakers so far.

Have you heard of Howard Lyman? He is the American cattle ranger turned vegan who famously, along with Oprah (yes, that one!), was sued by The National Cattlemen’s Beef Association back in 1996. This came about following his appearance on the Oprah show, on which the Lady herself claimed that she would never eat another burger. This is his (highly entertaining!!) story.

(Ps. the quality on this video isn’t the best but it’s definitely worth a listen…..promise!)

Vegan Courgette Stacks

This week I have been mostly experimenting with a clean eating vegan diet.

I’m vegetarian as it is, so although not a huge adjustment, I did face a few difficulties, particularly at breakfast time. But as they say, necessity is the mother of invention & so I came up with this tasty dish. Let me introduce you to my world-famous (ok that’s a slight exaggeration!) Courgette Stacks! They are gluten, dairy & sugar-free, and to be honest would work just as well on the lunch or dinner  table. These got quite the reaction on Instagram & Facebook and I promised to share the recipe. So here goes……

Vegan Courgette Stacks

You will need:

  • 1 courgette
  • 6 cherry tomatoes
  • 4 mushrooms
  • 1/2 an avocado
  • 1/2 spring onion
  • 1 small clove of garlic crushed
  • Juice of 1/4 of a lemon
  • 1/4 tsp chilli flakes
  • pinch of Himalayan rock salt & cracked black pepper
  • A drizzle of olive oil
  • A few torn basil leaves


  • Thinly slice the courgette lengthways & also thinly slice the tomatoes & mushrooms
  • Put all of these under the grill & turn the courgette slices when they start to brown
  •  In the meantime prepare the avocado, by mixing all the other ingredients together (except the basil & olive oil)
  • Assemble your stacks as follows; slice of courgette, avocado, mushrooms, tomatoes, basil and repeat.
  • Put the stacks back under the grill just to heat through
  • Finish with a final layer of avocado & a drizzle of olive oil
  • Sit down, relax, chew & enjoy!

Will you try your hand at these? I can’t wait to see all your fabulous creations, so don’t forget to tag me when you’re sharing your pics @aleaflessordinary