During the monsoon season, the quality and availability of fresh vegetables can be compromised due to excessive rainfall and increased humidity. The damp conditions create a favourable environment for bacterial and fungal growth, making it challenging to maintain the freshness of produce.
However, it is essential to continue incorporating nutrient-rich vegetables into our diets for a balanced and healthy lifestyle. In such circumstances, warm salads emerge as a wonderful alternative. By lightly cooking the vegetables, we not only enhance their flavours but also eliminate potential contaminants, ensuring a safer option for enjoying fresh produce.
Here are 6 warm salad recipes that are perfect for the monsoon season:
Grilled Vegetable Salad:
Grilling the vegetables adds a smoky flavour and enhances their natural sweetness. Try combining bell peppers, zucchini, eggplant, and cherry tomatoes on a hot grill. Toss them with a drizzle of olive oil, balsamic vinegar, fresh herbs, and a sprinkle of salt and pepper. The warm, grilled veggies make for a delightful and healthy salad.
Roasted Beetroot and Feta Salad:
Roasting beetroots brings out their earthy flavours and sweetness. Slice the beetroots into thin wedges and roast them in the oven until tender. Combine the roasted beetroots with crumbled feta cheese, toasted walnuts, and a handful of baby spinach leaves. Dress the salad with a tangy vinaigrette made from lemon juice, honey, and olive oil for a warm and hearty salad option.
Sautéed Mushroom Salad:
Sautéing mushrooms enhances their umami flavour and adds a delightful texture to the salad. Heat a pan with some olive oil, sauté sliced mushrooms until golden brown, and then add a clove of minced garlic and a pinch of thyme. Toss the sautéed mushrooms with arugula, cherry tomatoes, and shaved Parmesan cheese. Finish with a squeeze of lemon juice and a drizzle of balsamic glaze.
Video Credits: Eating Bird Food/YouTube
Warm Quinoa and Roasted Vegetable Salad:
Roast a medley of vegetables like sweet potatoes, bell peppers, and red onions until caramelised. Cook quinoa separately and mix it with the roasted vegetables. Add some chopped fresh herbs like parsley or cilantro for a burst of freshness. Drizzle the salad with a light lemon dressing and serve it warm or at room temperature.
Warm Lentil and Spinach Salad:
Cook lentils until tender and toss them with wilted spinach leaves, cherry tomatoes, and thinly sliced red onions. For added crunch, sprinkle some toasted almonds or sunflower seeds. Dress the salad with a lemon vinaigrette, and you'll have a warm and protein-packed salad that is both comforting and nutritious.
Warm Couscous and Grilled Chicken Salad:
Marinate chicken breasts in a flavorful blend of herbs, spices, and olive oil. Grill the chicken until cooked through and slice it into thin strips. Mix the grilled chicken with cooked couscous, roasted cherry tomatoes, diced cucumbers, and chopped fresh mint. Drizzle the salad with a zesty lemon dressing for a satisfying warm salad option.
During the monsoon season, warm salads offer a safe and flavorful way to enjoy fresh vegetables without compromising on taste or nutrition.