Salad Splurge: Broccoli on a Tropical Trip

There’s a food for every season and if left to the Tadka girls, more than enough seasonings for every food, if you just took a second look in your pantry and stared long enough into the depths of your refrigerator trays. In the summer, with the voluptuousness of gardens and markets all around..and the sheer crispness of greens, herbs and the motley of colorful vegetables, the joys of cooking become naturally aggrandized with a slew of salad selections. The word salad, ofcourse, comes from the Latin term for salt, sal. Taking the word of food historians, the first salads, apparently, were merely shreds of greens and vegetables dressed with salt, oil, possibly vinegar and herbs. But today salads have come to mean much more, they are full of all manner of proteins and produce and exude the spirit of healthfulness and youthfulness.

Today, you can go from green leafy side salads to a platter of deftly chopped vegetables..right upto protein-rich mishmashes of legume, chicken, and egg paired with the green stuff that best complements them. Similarly, you could work your way up from simple, citrus and fruity oil-based dressings to richer, creamier and spiced up ones, depending on the mood ascribed by the sun, or the air around you. You could conscientiously toss up a meat-and-potatoes house special for the salad fanatics at your backyard party, holding court as the salad perfectionist, humming your fatiguer la salade motto in a sotto voce, or you could crank up the volume on a chipper Mudgal raag that flatters a sudden downpour, and work up a bowl of festive salad, replete with the motifs and textures that evoke fanfare. No matter how you do it, a salad has the power to enliven you with its earthy, tangy, peppery, or minty flavors. With a salad at your table, dearies, you can bring to your guests an entire garden, and a season, in a bowl.

Our first offering in this Salad Splurge special is a Tropical Broccoli Salad to help you cool off without having to give up the heat and spice this summer.

Tropical Broccoli Salad

(Serves 2-3)

3 Cups broccoli florets

¼ Cup canned pineapple chunks, drained

2 Tablespoons thinly sliced red onion

2 Tablespoons golden raisins

2 Tablespoons roasted cashews, chopped

Dressing -

¼ Cup light sour cream or hung curd

¼ Teaspoon garlic-green chilli paste (1 tiny garlic clove and 1 Thai or other hot chilli, de-seeded and smashed to a paste)

½ Teaspoon sugar

¼ Teaspoon salt or to taste

¼ Teaspoon each black pepper and cumin powder

Whisk together all the ingredients for the dressing and refrigerate while you prepare the salad fixings. Mix the broccoli, pineapple, onions and raisins together gently, cover and chill if possible, and then toss with the cold dressing. Transfer to a serving bowl and top with the cashews.

Note:

Blanch the florets if desired in a pot of boiling water for 30 seconds. Drain and shock in a bowl of ice and water to help retain the color and crunch.

Our salad is taking side-trips to -

          Hearth and Soul Hop at the 21st Century Housewife

Broccoli on Foodista

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19 Responses to Salad Splurge: Broccoli on a Tropical Trip

  1. Jacqueline says:

    i would never, ever have thought of this combination in a million years, but actually I can imagine it would be pretty darn good.

  2. Vardhini says:

    Refreshing and healthy salad. Love the addition of pineapple and raisins. Thanks for linking to the event.

  3. Manju says:

    Ohh my! thats like a combination of all my favorite things, brocolli, pineapple, curd with cumin! :)

  4. Anamika says:

    Thanks for sharing such a wonderful salad with my event!!

  5. One of my favorite summer salads that my sister-in-law makes for our yearly picnic for my husband’s family is a lovely broccoli salad, but it is not at all tropical! I love your version with the pineapple setting off the slightly bitter and earthy flavor of the broccoli! Very well done and thanks so much for sharing it with us on the hearth and soul hop! All the best, Alex

    • Tadka Pasta says:

      We love our tropical spin on the broccoli salad too, and so glad to note the common consensus on that! Thanks, Alex, for stopping by and the pleasure’s all ours!

  6. kankana says:

    This is an awsm broccoli salad. I too recently published a broccoli salad but mine were roasted. Thanks for sharing it with Hearth and Soul Hop :)

  7. Pingback: Salad Splurge – Eggelicious in No-mayo Land | Tadka Pasta

  8. Pingback: Salad Splurge – Lettuce Do The Momo | Tadka Pasta

  9. Now that;s a salad my kiddos will find hard to say no to! Love this and bookmarking to make!
    Cheers, priya
    And do stop by my blog when you have a moment – I adore my followers ;))

  10. Anna says:

    Wow! Great post. My daughter loves Broccoli and I love that she adores greens. She calls them little trees. I just make sure the blanching process is done with care, since some produce stores don’t have good quality products. Thanks for the notes too…:)

  11. Pingback: Healthy Lunchbox Ideas – Broccoli : Roundup | Cooks Joy

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