I was searching for a protein-rich snack that was simple yet bursting with flavors. After a few tries and a lot of smiles over a steaming cup of filter coffee, I finally nailed this salad. light, comforting yet healthy.

Every time I prepare this salad, I think about those early kitchen experiments and how a pinch of creativity can turn basic ingredients into something special. The process of soaking the soya chunks and chopping crisp veggies makes it so special having a satisfying feel of feeding your family healthy.

Health Benefits
This salad is a nutritional powerhouse. Soya chunks deliver plant-based protein and fiber, while baby cucumbers, capsicum, cherry tomatoes, and spring onions supply essential vitamins and antioxidants. The tangy yogurt dressing not only adds creaminess but also brings in probiotics that aid digestion and boost immunity.

Let’s Talk About Ingredients

Soya Chunks
Mini soya chunks are the star here. Soaked in hot water with 1/2 tsp salt for 15 minutes, they soften perfectly to absorb the flavors of the dressing. Rich in protein and fiber, they can be substituted with paneer cubes if you’re looking for a dairy twist. If Mini Soya chunks are not available, use big ones, iin that case, cut them to half after soaking.

Baby Cucumbers
These provide a refreshing crunch to the salad. If baby cucumbers are not available, regular cucumbers sliced thin work just as well. They keep the salad light and add a cool, crisp texture.

Capsicum
Chopped capsicum gives a burst of color and a subtle sweetness. It pairs beautifully with the other vegetables and can be swapped with bell peppers of any color to brighten up the dish.

Cherry Tomatoes
Juicy and slightly tangy, cherry tomatoes add natural sweetness and a pop of flavor. normal tomatoes can be used as an alternative if needed.

Spring Onions
Chopped spring onions lend a mild, fresh bite that ties the flavors together. They can be replaced with finely sliced red onions for a bit more zest.

Yogurt Dressing
This creamy dressing is made by whisking 1/8 cup curd, 2 tsp mayo, 1/2 tsp pepper powder, and 1/4 tsp cumin powder with a splash of water. Mixed with chopped parsley, it delivers a tangy and smooth finish that elevates the salad.

Detailed Recipe

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Instructions with Photo Guide

• In a bowl, soak 3/4 cup mini soya chunks with 1/2 tsp salt in hot water for 15 minutes

• Prepare the dressing by whisking 1/8 cup curd, 2 tsp mayo, 1/2 tsp pepper powder, and 1/4 tsp cumin powder; add a little water to thin and mix in chopped parsley

• Drain the soaked soya chunks and squeeze out excess water

• In a large mixing bowl, combine the drained soya chunks with 5-6 baby cucumbers (sliced), one small chopped capsicum, 4 halved cherry tomatoes, and 1/8 cup chopped spring onions

• Sprinkle 1/8 tsp salt and gently add the prepared yogurt dressing; mix until evenly coated

• Transfer the salad to a serving plate and garnish with extra chopped parsley
• Serve immediately and enjoy your quick, healthy meal 

Expert Tips

• Soak soya chunks thoroughly for a soft texture
• Squeeze out extra water to avoid a soggy salad
• Adjust water in the dressing to get your preferred consistency
• Use fresh, crisp vegetables for best results
• Chill the salad before serving for added refreshment

FAQs

Q What if I prepare this salad ahead of time?
A It’s best enjoyed fresh, but you can keep components separate and mix just before serving

Q Can I substitute baby cucumbers?
A Yes, sliced regular cucumbers work perfectly

Q Is a vegan version possible?
A Absolutely – replace curd and mayo with plant-based alternatives

Q How long will leftovers last?
A Consume within one day for optimal freshness

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