Baby Corn, Cucumber And Sprouts Salad With Lemon Basil Dressing
Summer salad which is full of flavour and tastes delicious, it is also rich in vitamins and proteins.
Baby Corn, Cucumber And Sprouts Salad With Lemon Basil Dressing is a perfect summer salad which is full of flavour and tastes delicious. It is yummy and takes less than 20 minutes to get prepared.
If you like this recipe, you can also try other Salad recipes such as
- Carrot Ribbon Salad With Asian Sesame Dressing
- Smoked Tofu and Grilled Vegetable Salad
- Creamy Potato Egg Salad Recipe with Herbs
- 1 cup Bean Sprouts
- 1 Cucumber
- 5 Baby corn
- 5 to 6 Asparagus , (optional) For the dressing
- 2 Lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon Extra Virgin Olive Oil
- 7 to 8 Basil leaves
- 1 teaspoon Whole Black Peppercorns , freshly crushed
- Salt , to taste
How to make Baby Corn, Cucumber And Sprouts Salad With Lemon Basil Dressing
To begin making the Baby Corn, Cucumber And Sprouts Salad With Lemon Basil recipe, first in a heavy bottomed pan over high heat, flash fry the whole baby corn till slightly browned. Set aside for cooling.
If using moong sprouts, steam them for 2 to 3 minutes. Set aside for cooling.
If using asparagus, flash fry it like baby corn. Set it aside.
Chop cucumber in long diagonal slices. Chop the cooled baby corn the same way.
In a small mixing bowl, mix together all the ingredients mentioned under ‘For the dressing’.
Mix the dressing and salad ingredients and serve hot.
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.