Other than, carrots, cucumbers, and tomatoes, I don’t recollect eating any other raw vegetable until a few years ago. The vegetables I’ve relished were typically steamed and cooked in a curry sauce. The curry would dominate leaving the aroma of fresh produce behind. Even the color, texture and intricate details of fresh vegetables such as beets, tomatoes, radishes, etc., would disappear. Now, I thoroughly enjoy colorful vegetable salads, especially when presented as the ones below!
Mother nature has provided us with an abundant supply of brilliant looking vegetables. But, creating a good-looking salad is an art. It is more than tossing and dressing up vegetables. The color combination, texture, and presentation are key. Most of them start off with greens, and the colors, proteins, and dazzling dressings are added on top. Flavors typically stay when fruits and vegetables are mixed raw or when lightly steamed. Each will add it’s unique taste, nutrients and personality to the dish. And, good salads start with the best ingredients – you would have to carefully pick your produce, and slice them the way they look the best.
Scroll down, and to get the recipe, just click on the link below. Oh, well, I wouldn’t mind devouring one plate at a time! Tell me, if you feel the same? Hope I’ve inspired to eat healthy as well. Look forward to your comments!