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Indian Kachumber Salad With Edamame
Introducing a new spin on the classic Indian salad - high protein kachumber! This hearty version of kachumber salad is made with edamame, a medley of veggies, combined with spices, and almonds for staying power. So if you're on the hunt for diabetic salad recipes that are also heart smart, this one will surely satisfy.
Ingredients
- 2 cup edamame, shelled, frozen, boiled
- 1 cucumber, large, diced into small pieces
- 1 tomato, large, diced into small pieces
- ½ red onion, medium, finely chopped
- 1 jalapeno, large, finely chopped
- ¼ cup mint, leaves only, finely chopped
- ½ cup cilantro, leaves and stems, finely chopped
- 1½ tsp Kashmiri red chilli, powder
- 2 tsp cumin powder
- ½ tsp salt, sea salt
- 1 lemon, juice, small, fresh
- ¼ cup almonds, plain, unsalted, roughly chopped
Instructions
- Cook frozen edamame as per packet instructions and cool completely before assembling the salad.
- Meanwhile, cube the cucumber and tomato into bite-sized pieces, and finely chop the onion, jalapeno pepper and herbs. For texture contrast, roughly chop the almonds.
- Combine cooled edamame, diced cucumber, chopped onion, tomato, jalapeno, cilantro and mint in a large bowl.
- Add Kashmiri chilli powder, cumin powder, lemon juice, and salt and mix gently until all the ingredients are combined.
- Toss almonds for garnish and serve immediately. Enjoy!
Notes
Best ingredients for salads
When it comes to crafting nutritious salads, the possibilities are endless! I suggest assembling a medley of ingredients for both flavourful and textural appeal. For example:- Greens, like kale, spinach and lettuce
- Fibre-rich wholegrains such as quinoa, farro and couscous
- Fruits and vegetables like apples, berries, peppers and cucumbers
- Vegetables such as tomatoes, cucumbers and onions
- Proteins like chickpeas, kidney beans and tofu
- Healthy fats like avocados, nuts or seeds
- Herbs and spices
Food safe storage
You can make the most out of your meal prep and store this delicious kachumber salad in an airtight container or mason jar for up to two days. If you really want to get the most out of this recipe, though, it's best served fresh since letting it sit for too long causes the juices to be released and the veggies to lose their crunchiness. To make your preparation process easier, you can chop the vegetables and herbs ahead of time. And when you're ready to serve, simply mix in the spices and lemon juice.Serving note
This salad makes a delectable main course for two or serves three to four people when served as an accompaniment.Nutrition Information:
Calories: 354kcal (18%)Carbohydrates: 39g (13%)Protein: 21g (42%)Fat: 15g (23%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 597mg (25%)Potassium: 1370mg (39%)Fiber: 13g (52%)Sugar: 11g (12%)Vitamin A: 1243IU (25%)Vitamin C: 55mg (67%)Calcium: 254mg (25%)Iron: 7mg (39%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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