Zucchini & Green Chutney Salad

I absolutely adore a lovely salad and nothing makes a salad more enticing than a awesome dressing. 

Coming from a Caribbean household, many of the finger foods we enjoy must have a dip or a sauce and a fresh chutney is by far one of my favourites.

That being said, now you understand why I think this salad is a must try.

If you've had it before, or are going to try it for the first time let me know in the comments how it stacks up or email me at thebuzzblogg@gmail.com 

If alternatively you have a favoirite salad that you'd like me to try, email the recipe, I'd love to hear from you.

Yield: 4 servings

Prep Time: 30 minutes
Cook Time: 10 minutes

Zucchini and Green Chutney Salad

Ingredients:

For the Chutney:
¼ cup Chana Dal (similar to yellow lentils)
1 cup water, divided
1-2 Serrano peppers
1 ½ Tb. Lime juice
3 cloves garlic, roughly chopped
1 bunch cilantro, stems and all
1 Tb. sugar
1 tsp. salt
For the Zucchini Salad:
4 zucchinis
1 large mango
½ red onion

Directions:

Preheat the oven to 450 degrees F. Place the Chana Dal on a baking sheet and roast for 5-10 minutes, until golden brown.
Place the Chana Dal in the food processor with a ¼ cup of water and puree until smooth. Add a little extra water if needed.
Next add the Serrano pepper, lime juice, garlic, cilantro sugar and salt. Pulse to break down. Then add the remaining water and puree until smooth.
Add the sugar and salt and pulse to mix. (Makes 2 Cups)
Using a veggie peeler, slice the zucchinis into long ribbons and place them in a serving bowl. Peel and slice the mango into thin strips.
Slice the onion into thin slivers. Top the zucchini with mango and red onion and drizzle with green chutney.
*To make this a Low Carb Recipe, omit the mango.

 

 

Zucchini makes a great salad base because it has a mild and cooling flavor. It’s tender and easy to chop, but can also be sliced with a veggie peeler into long thin ribbons for an elegant touch.
This simple zucchini recipe brings together the feel of fine-dining and the flavors of India. The “dressing” is a bright, spicy green chutney that draws its texture from pureed chana daal and it’s color and flavor from cilantro and peppers. The roasted chana daal also provides a deep nutty essence that boosts the fresh cilantro to the forefront.


The salad itself is a simple mix of Zucchini ribbons, sliced mango, and thinly sliced red onion. I added sliced mango for extra color and flavor.

To Prepare:

Roast the Chana Dal on a baking sheet for 5-10 minutes, until golden brown.

Pulse all the ingredients for the chutney in the food processor until smooth.

Drizzle over zucchini salad.

Found at:
http://www.aspicyperspective.com/2011/06/zucchini-and-green-chutney-salad.html