Spinach Salad with Avocado + Mango, in a Ginger Lime DressingIt is almost surreal to be back at work, sitting in my trusty armchair, clicking away on my keyboard. The last month has been hectic-ness personified. But in these few weeks away, I have had the opportunity to meet some wonderful people, and more pertinently, eat some fantastic food. So happy to be home

Spinach Salad with Avocado + Mango, in a Ginger Lime DressingDespite visiting Delhi several times, on this trip for the very first time, we made it to a Tibetan/Nepali restaurant aptly called Yeti in Haus Khaz Village, which dished up wholesome and flavour packed food, in a very relaxed and chilled out homely ambience. The momos (essentially dim sums but with a slightly thicker wrapper) and the spicy sauce that accompanied the little parcels of deliciousness made my tongue catch fire, but in the best possible way! The thupka and tingmo were comport food at their best, and their version of the wai wai noodles in a hakka style was a twist on a classic childhood favourite. Delhi’s ambient cold nights complimented the food perfectly, proving to be a welcome change from all the wedding food we’d be stuffing our faces with. 

Spinach Salad with Avocado + Mango, in a Ginger Lime DressingThe chain of events followed on well in Goa, where we popped into Gun Powder for a coastal lunch. This restaurant is like a shack, but in the back yard of a bungalow that doubles as a co-op for people selling their varied wares. Their menu contained over an entire A4 page full of appetising vegetarian food, which effectively defeated any pre-conceived notions about whether it would be vegetarian friendly. My recommendations include the spinach curry, the vegetable curry, the spicy potato and the mushroom black pepper fry. And all of these MUST be accompanied with their piping hot and flaky malabar parathas. They’re so exceptional, I dare you to stop at one!

Spinach Salad with Avocado + Mango, in a Ginger Lime DressingAfter all that indulging, I now attempt to curb my waist and am in search of comfort food, without the unconformable after effects. Did you know that the city has officially ushered in the first of the year’s mangoes? After spending the last few days in the parks of Ranthambore as a guest to the king of the jungle, it is now time to turn my attention to the king of the fruits. Whoever said diet food is boring, clearly haven’t put their minds to making both their tummy and their cravings feel satisfied. 

Spinach Salad with Avocado + Mango, in a Ginger Lime Dressing

Spinach Salad with Avocado and Mango
In a ginger-lime dressing
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  1. 6-8 tsp lime juice
  2. 6 tbs extra virgin olive oil
  3. 2 tsp caster sugar
  4. 20 gm ginger, peeled and grated finely
  5. salt and coarse pepper, to taste
  1. 4-5 cups of spinach leaves (baby spinach, or any other salad leaves you have on hand)
  2. 1/2 red onion, sliced lengthways
  3. 1 avocado, sliced or cut into chunks
  4. 1 mango, cut into chunks
  1. Mix together the ingredients for the dressing. If you have the time, allow to infuse for an hour before serving. If not, doesn't matter, it will still taste amazing.
  2. In a bowl, mix together half the dressing with the salad leaves and the onion.
  3. Arrange the mixed salad on a platter, and scatter over the mango and the avocado slices and chunks. Top with the remaining dressing.
  4. Serve soon, to prevent the leaves from going limp and avocado losing its green.
Adapted from Anjum's Indian Vegetarian Feast
Adapted from Anjum's Indian Vegetarian Feast
Joie De Vivre http://www.veggiejoiedevivre.com/

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