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Cilantro Chutney Crunch Salad

Course Salad
Prep Time 10 minutes
Servings 4

Equipment

  • 1 Large Bowl

Ingredients

Crunch Salad

  • 4 cups mixed greens arugula, romaine, baby spinach
  • 1 cup shredded carrots
  • 1 cup Persian cucumbers sliced
  • 1/2 red bell pepper thinly sliced
  • 1/4 cup red onion thinly sliced
  • 1/2 avocado sliced or diced
  • 2 tbsp toasted sunflower seeds or chopped almonds
  • 2 tbsp crumbled feta or paneer optional

Cilantro Chutney Dressing

  • 2 tbsp cilantro chutney
  • 1 tbsp olive oil
  • 1 tbsp lemon juice or apple cider vinegar
  • 1/2 tsp honey or agave optional for balance
  • 1 tbsp water to thin adjust as needed

Instructions

  • Make the dressing: Whisk all dressing ingredients until smooth.
  • Toss the salad: Combine all salad ingredients in a large bowl. Drizzle with dressing and toss gently.
  • Top and serve: Garnish with feta or seeds and serve immediately.
  • Bonus Idea: Add grilled protein (chicken, tofu,chickpeas) to turn this into a main course salad.