Babycorn, Bean Sprouts and Cucumber Salad with Lemony Basil Dressing

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Babycorn, Bean Sprouts and Cucumber Salad with Lemony Basil Dressing



These colourful vegetables are dressed in a delicious garlic and basil flavoured dressing. The lemon and basil dressing in this salad serves as an excellent source of vitamin c which further aids in the absorption of iron from our diet. If you cannot find fresh basil, substitute it with ¼ teaspoon of dried basil, as dried herbs are more potent than fresh herbs.


Preparation Time: 
Cooking Time: 
Makes 4 servings

Ingredients


1/2 cup spring onions , chopped
1/2 cup fresh mushrooms (khumbh) , blanched and sliced
1/2 cup blanched and cubed baby corn
3/4 cup bean sprouts
1/2 cup red and green capsicum cubes
1/2 cup cucumber cubes

For The Dressing


1 tsp olive oil
3 garlic (lehsun) cloves , finely chopped
1 tbsp finely chopped fresh basil leaves
2 tsp lemon juice
1 sachet sugar substitute
salt and to taste


Method 

For the dressing
  1. Heat the oil in a non-stick pan, add the garlic and sauté till it browns lightly.
  2. Add the basil leaves and mix well. Cool completely.
  3. Add the lemon juice, sugar substitute, salt and pepper and mix well.

How to proceed
  1. Combine all the ingredients in a bowl and toss lightly. Refrigerate.
  2. Just before serving, add the dressing to the salad and toss well.
  3. Serve immediately.

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