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2 Classic Salad Recipes For A Bigger Bite

This week I thought of experimenting with vegetables and the easiest and healthiest choice was a salad. At one time, the salad was my favorite pick for lunch. One of the most convincing reasons as you don't feel lazy after having it and it serves the purpose of a wholesome meal.

Here are my 2 go-t0 homemade salad #recipes that are easy and fit for light eats.

Recipe 1 - Mexican Salad (Vegetarian)

Ingredients (for 2):


1 Tomato (chopped)

2-3 leaves of lettuce (chopped)

1 diced ripe Avacado

1 cup Red Kidney Beans (boiled, add some salt while boiling)

3/4 cup Corn

150-200 gms Mushrooms


4 tbsp Extra Virgin Olive Oil

Few Coriander leaves (finely chopped)

1 lemon

1/2 teaspoon cumin powder

4-5 cloves of finely minced Garlic

3-4 teaspoon of Oregano

1/2 teaspoon Red Chili flakes (add more if you like it spicy)

Salt to taste


In a cup mix all the dressing ingredients and stir well.

Dip mushrooms and corns in hot water for a minute or 2 and rinse. Now in a pan, roast them in olive oil on a low to medium flame for about 5 to 7 minutes till they dry and turn slightly brown.

Add all the vegetables in a bowl along with roasted mushrooms and corn.

Top it with the dressing and toss well.

Recipe 2 - Chicken Ceaser Salad

Ingredients (for 2):


2-3 leaves of lettuce (chopped)

100 gms Red Cabbage (chopped)

1 carrot (chopped)

2 bread pieces (diced)

150-200 gms diced grilled chicken


1-2 teaspoon of oregano

Ceaser, Ranch, and Chili Sauce

Salt to taste


Preheat the oven and bake the bread pieces for about 4-5 minutes at 400 degrees.

Add all the ingredients in a bowl along with baked bread pieces. Top it with oregano, sauces, and some salt (if required).

Toss well and serve.

Let me know in the comments section below if you like these recipes and thank you for reading!!

P.S. Easy Banana Raisin & Chocolate Cookies Recipe



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