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National Nutrition Week: 2 recipes for power-packed salads

In honour of a week that promotes healthy eating, here’re easy, vegan and flavourful recipes for salads

Celebrate National Nutrition Week with salads.
Celebrate National Nutrition Week with salads. (Jill Wellington, Pexels)

National Nutrition Week is observed every year from September 1-7 to promote awareness about healthy eating. To encourage better dietary choices, here are two recipes for flavour-packed vegan salads.

Also read | Making salad, dessert and art with pears

A crunchy salad of tasty rocket, radish and creamy avocado 


One-third cup caster sugar

2 tbsp water

Half cup walnuts

1 large avocado

3 tbsp lemon juice

100 gm baby rocket leaves

2 tbsp. extra virgin olive oil

Half tsp Dijon mustard

2 radishes, washed and thinly sliced

2 cherry tomatoes

2 baby carrots


1. Line a baking tray with foil and lightly oil it. Place sugar into a non-stick frying pan with water. Stir over low heat to dissolve the sugar then increase the heat to medium and bring to a boil. Boil for 5-7 mins until mixture starts to become golden and syrupy. Add walnuts and cook further 2-3 mins stirring often until the sugar mixture is caramel coloured and toffee-like, and coats the walnuts. Place the walnuts on the oiled foil and let them cool.

2. Cut the avocado in half lengthways, and remove the stone and scoop out the halves from the skin. Slice each half into 5-7 pieces. Place them in a serving bowl and toss with only one tablespoon lemon juice. Mix in rocket leaves and radish slices.

3. In a small bowl, add oil, mustard and remaining lemon juice and whisk until well mixed. Drizzle over the salad and toss thoroughly to coat. Roughly chop the walnuts and sprinkle over the salad. Serve immediately.

Sprouts with an orange twist 


One-third  cup (107 gm) orange marmalade

1 tablespoon (15 ml) apple cider vinegar 

For the mixed sprouts
1 pound mixed sprouts 

1 tablespoon red cabbage

2 tablespoons whole micro beans 

30 ml orange juice 

20 ml lemon juice 

15 gm beetroot, cubed 

10 ml olive oil


Toss all the ingredients in a bowl and mix well. Serve as a side dish, breakfast, or as a snack.

Recipes by Brijesh Patwal, Chef de Cuisine at Radisson Andheri MIDC, Mumbai

Also read | A recipe for an Afghan salad born of a chance online meeting

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