Radiant Roots Garden Salad 🥗 Recipe by Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
Cooking Instructions 15 mins 1 Saute the radish leaves: heat oil in a pan, add cumin seeds and cook till golden, add chopped garlic and saute the radish leaves for 2-3 mins with a salt, mix well. Let them cool completely. Prepare the veggies: Grate carrot, cut beetroot into thin strips, cut red onion into slice and cut tomato into julienne, keep aside. 2 Make the dressing: In a small bowl, whisk lemon juice, honey, black salt, regular salt, cumin powder and chili flakes/ paprika powder. Mix it all: In a salad bowl, combine sauteed radish leaves with fresh veggies. Pour dressing over and toss gently. 3 Garnish & serve: Top with toasted sesame seeds, chopped coriander leaves. Serve fresh and feel the garden magic in every bite. 1 Saute the radish leaves: heat oil in a pan, add cumin seeds and cook till golden, add chopped garlic and saute the radish leaves for 2-3 mins with a salt, mix well. Let them cool completely. Prepare the veggies: Grate carrot, cut beetroot into thin strips, cut red onion into slice and cut tomato into julienne, keep aside. 1 Saute the radish leaves: heat oil in a pan, add cumin seeds and cook till golden, add chopped garlic and saute the radish leaves for 2-3 mins with a salt, mix well. Let them cool completely. Prepare the veggies: Grate carrot, cut beetroot into thin strips, cut red onion into slice and cut tomato into julienne, keep aside. 2 Make the dressing: In a small bowl, whisk lemon juice, honey, black salt, regular salt, cumin powder and chili flakes/ paprika powder. Mix it all: In a salad bowl, combine sauteed radish leaves with fresh veggies. Pour dressing over and toss gently. 2 Make the dressing: In a small bowl, whisk lemon juice, honey, black salt, regular salt, cumin powder and chili flakes/ paprika powder. Mix it all: In a salad bowl, combine sauteed radish leaves with fresh veggies. Pour dressing over and toss gently. 3 Garnish & serve: Top with toasted sesame seeds, chopped coriander leaves. Serve fresh and feel the garden magic in every bite. 3 Garnish & serve: Top with toasted sesame seeds, chopped coriander leaves. Serve fresh and feel the garden magic in every bite. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 2 Ingredient Bread Rolls Creamy Rigatoni Cajun Shrimp Pasta Cold Pasta Salad with Cilantro and Jalapeños 20min shrimp udon 2 Ingredient Bread Rolls Creamy Rigatoni Cajun Shrimp Pasta Cold Pasta Salad with Cilantro and Jalapeños 20min shrimp udon Keto Beef Taco Skillet Sweet potato tikki Quick and easy Potato Peas Samosa Roll Soya Tikki 20min shrimp udon Crab Darling Spaghetti Meat Sauce (Vietnamese Fusion) | Mì Spaghetti Theo Vị Việt Nam Halal Japanese Gyoza for my friend Charleen’s Cheesecake Cold Pasta Salad with Cilantro and Jalapeños Keto Beef Taco Skillet Sweet potato tikki Quick and easy Potato Peas Samosa Roll Soya Tikki 20min shrimp udon Crab Darling Spaghetti Meat Sauce (Vietnamese Fusion) | Mì Spaghetti Theo Vị Việt Nam Halal Japanese Gyoza for my friend Charleen’s Cheesecake Cold Pasta Salad with Cilantro and Jalapeños