This week, in our aim to present some lip smacking yet simple and quick healthy food items, we have got a pineapple salad for you. The scrumptious salad is a good mix of veggies, with some chicken/tofu (we have got an option for fellow vegetarians) and the yummy, tangy taste of pineapple. This salad is rich in Vitamin C, with some proteins and can help those who are looking at adding a few kilos (in a good way) to balance their weight.

Ingredients

1 small onion

3 slices of pineapple

3 leaves of iceberg lettuce

250gm Chicken breast/fish/tofu 

(any one, depending on your choice)

Dressing:

½ tsp salt 

½ tsp pepper

½ tsp oregano 

1 tbsp mayonnaise 

(you can choose the egg-less variety, if you are a vegetarian)

Method:

- If you choose chicken or fish, first boil and grind it in a mixer for a few minutes (please refrain from grinding it too much) / or / if you choose tofu, mash it lightly with your hands.

- Cut the onion into rings

- Cut the pineapple into thin pieces 

- Finely chop the iceburg lettuce

   

- Take a big bowl and add the minced chicken/fish/tofu, onion rings, lettuce and pineapple pieces.

- Now, take a small bowl and mix the dressing ingredients together (mayonnaise, salt and pepper)

- Add the dressing in the big bowl and mix all the ingredients well.

- For the plating, put the salad with some pineapple pieces next to it. Finally, sprinkle a little bit of oregano before serving.

Your Pineapple salad is ready to eat!

By Humera M A Shaikh
(Photographs courtesy: Author)

Good food and fitness go hand in hand, and we personally don't believe in diet fads. Starting today, Diary of a Dancebee will bring you healthy recipes, which are quick, easy to make and good for health too. This week, we have got a fun breakfast recipe - a Quick Egg salad, which is not only filling, but also quite high on the health meter (and let us add, the Dancebee can't eat this. She swears by vegetarianism. So, she whipped up the same dish by replacing Egg with Tofu). 

To make this delicious salad, you will need:

2 boiled eggs

4-5 cabbage leaves (cut in square pieces)

1 onion (finely chopped) 

Some freshly chopped coriander

   

For the dressing you will need: 

1 tbsp tamarind plup

4 tbsp tomato ketchup

1 tsp chilli powder

1 tsp salt

1 tsp cumin powder

Method

1. Boil water in a pan with 3-4 glasses of water. 

Put the two eggs in the water and let it boil for 10-12 minutes

2. Peel and cut the egg into long pieces

3. Take a big bowl and add the cabbage, chopped onion, green chilli and coriander

4. Take another bowl and mix all the ingredients required for the dressing

5. Once the dressing is ready, pour it into the bowl of vegetables (leave a little bit of the dressing for the eggs).

Make sure the veggies are mixed well with the dressing.

6. On the serving plate, arrange the eggs and place the salad next to it. 

Take the remaining dressing and pour it on each egg.

Your Egg Salad is now ready to serve!

By Humera M A Shaikh
(Photographs courtesy: Author)