Food & Travel

SUMMER SALADS

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By: KUSHAL GOYAL (kathmandufoodies.com)

Courtesy: MulChowk Restaurant, Babarmahal Revisited

Fresh, Crisp and Vibrant – Brighten your meals with these elegant summer produce. Chef Dil from Mulchowk restaurant renders easy to make salads with classic dressings to adorn your plates this summer. Savor them and ring into the summer while it lasts.

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NAKED TUNA SALAD

INGREDIENTS

Tuna Sticks 2pcs/25gms each

Boiled Potato 30gms

Tomato 10gms

Long Beans 15gms

Boiled Egg 1

Croutons 5gms

Crushed Black Pepper 5gms

DRESSING INGREDIENTS

Balsamic Vinaigrette

Dark Brown sugar

or Regular Sugar 3gms

Balsamic Vinegar 20ml

Chopped Garlic 5gms

Olive Oil 10ml

Salt & Pepper to taste

HOW TO MAKE IT

1.Coat the tuna sticks with salt and black pepper. Pan fry in light oil for 3-5 minutes. Set aside

2.Dice all the vegetables as per your choice.

3.Mix all the ingredients for the dressing and toss into the diced vegetables

4.Top it up with Tuna sticks and Croutons on top

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Kushal Goyal

Kushal Goyal

Contributor at TNM Magazine (Owner at Cafe Kora, Founder/Administrator at Kathmandu Foodies)

Kathmandu Foodies is the brain child of Kushal Goyal. A foodie indeed, Kushal’s enhanced palate and culinary enthusiasm is evident from his contributions in TNM. He brings to you lip smacking food that you can prepare for yourself or anyone special to you.