Who said salads have to be boring? This Indian Mushroom Tikka Salad is here to prove otherwise! loaded with indian tikka flavoured marinated mushrooms, the crunch of fresh veggies, and the zing of mint dressing, this dish is a game-changer for your salad routine. Whether you’re on a health kick or just want a vibrant side dish, this salad is the perfect choice. we use very little oil in this recipe and the dish is super simple as well.

Not only is it full of flavors, but it also comes with a host of health benefits. Mushrooms are low in calories and rich in antioxidants, while the fresh vegetables provide essential vitamins and fiber. The mint dressing adds a refreshing twist while aiding digestion. A win-win, right?

Let’s Talk About Ingredients

Mushrooms: Thinly sliced and marinated in a blend of hung curd, chilli powder, garam masala, and ginger-garlic paste, the mushrooms are pan-fried to perfection. If you prefer a vegan option, swap the curd with coconut yogurt.

Mint Dressing: A refreshing combination of curd, green chilli, ginger, cumin seeds, coriander, and mint leaves. Adjust the spice level by using more or fewer green chillies. This dressing ties all the ingredients together beautifully.

Fresh Vegetables: A colorful mix of onion, capsicum, carrot, cucumber, cherry tomatoes, and romaine lettuce. These provide crunch, color, and nutrients. Replace lettuce with spinach if you like.

Crispy Croutons: Toasted bread chunks bring an irresistible crunch to the salad. For a gluten-free option, use gluten-free bread or skip it entirely

Detailed Recipe

Video Recipe

Instructions with step pics

• Prepare the Mushroom Marinade: In a bowl, mix 200 gms thinly sliced mushrooms with 1/3 cup hung curd, salt to taste, 1 tsp chilli powder, 1/4 tsp garam masala, and 1/2 tbsp ginger-garlic paste. Let it marinate for 30 minutes.

• Make the Mint Dressing: In a blender, add 1/3 cup curd, 1 green chilli, 1-inch ginger, 1/2 tsp cumin seeds, a handful of coriander leaves, a few mint leaves, and a pinch of chaat masala. Blend to a smooth consistency, adding a little water if needed. Season with salt.

• Prepare the Vegetables: Wash and chop 1 onion, 1/4 capsicum, 1 carrot, 1 cucumber, 3-4 cherry tomatoes, 3-4 romaine lettuce leaves, and 1 basil leaf. Set aside.

• Toast the Bread Croutons: Grease a pan with butter and toast bread chunks until crisp. Set aside.

• Cook the Mushrooms: Heat 1/2 tsp oil in the same pan. Cook the marinated mushrooms on one side over medium heat until browned. Flip and cook the other side for a few more minutes. Set aside.

• Sauté the Capsicum: Add capsicum strips with a pinch of salt to the pan and fry lightly. Set aside.

• Assemble the Salad: In a large mixing bowl, combine the chopped carrots, onions, cucumber strips, lettuce, torn basil leaf, and halved cherry tomatoes. Add a pinch of salt and mix well.

• Add the Dressing: Pour the prepared mint dressing over the salad and mix thoroughly.

• Combine Everything: Add the roasted capsicum and mushroom tikka to the salad. Toss gently to combine. squeeze lemon juice over it

• Serve and Garnish: Transfer the salad to a serving bowl and garnish with crispy bread croutons and extra mint dressing on top.

Expert Tips

• For an extra smoky flavor, grill the mushrooms instead of pan-frying them.
• Keep the dressing chilled before adding it to the salad for a refreshing touch.
• If you’re short on time, use store-bought croutons and prepare the dressing in advance.
• Ensure the mushrooms are cooked on medium heat to prevent burning while retaining their juiciness.

FAQs

1. Can I make this salad vegan?
Yes, replace hung curd with coconut yogurt, and use vegan butter for the croutons.

2. How can I store the salad?
Store the components separately. Combine them with the dressing just before serving to keep the salad fresh and crisp.

3. What can I substitute for mushrooms?
Paneer or tofu works well as a substitute for mushrooms in this recipe.

4. Can I use dried herbs instead of fresh?
Yes, but fresh herbs provide a much better flavor.

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