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Nutty Green Salad Recipe – Easy, Fresh and Delicious

Yes, salads are good for health. That goes without saying. But oh, aren’t they great for the taste buds? Especially during peak summers when your appetite craves light, fresh foods that are easy on the body.

And nothing like a fresh salad with crunchy vegetables, fresh fruits, and a tasty salad dressing that will make your lunch or dinner much more flavorful during the summer months.



  • Introduction
  • Nutty and Seed Toasts
  • Preparation of veggies.
  • Making Salad Dressings
  • Toss Vegetable salad
  • Conclusion


We have the most tasty, toasty, nutty, and delicious salad recipe that is an all-time favourite at home and even with our guests. This salad recipe is tried-and-tested and never fails to disappoint. The chances are that you are going to love it.

Here’s sharing the how-to of our beloved Nutty Green Summer Salad.


Nutty Green Salad Preparation


Mixed Veg Salad with Olive Oil Dressing


This delicious mixed vegetable salad is so easy to make! Just roast the nuts and seeds, cut the veggies, and whip up a quick dressing. In less than 15 minutes, you'll have a nutritious and colourful salad ready to enjoy!


Optional Ingredients


There are plenty of ways to customize this mixed veg salad to your liking. Here are some ideas:

  • Add some spice with jalapeño peppers or chilli flakes
  • Make it more savoury with feta cheese or grilled chicken
  • Throw in some fruit for sweetness and colour with grapes or oranges
  • Get creative with the dressing! Try SOLASZ balsamic Vinegar, honey mustard, or even a creamy ranch
  • Add blanched, lightly steamed or roasted veggies like French beans, corn, and baby corn.
  • Add beans or chickpeas, or bean sprouts for more protein.
  • Grate some of the vegetables for a different texture.
  • Swap in your favourite combination of dried fruits, nuts and seeds. Or add what you have at home.
  • Use fresh coriander or chives instead of parsley.


Nutty and Seed Toast




  • One tablespoon pistachios, chopped (optional)
  • One tablespoon cashews, chopped (optional)
  • 2 to 3 walnuts, chopped (optional)
  • One tablespoon of almonds, chopped or sliced.
  • One tablespoon of pumpkin seeds / sesame seeds


  1. Heat a small frying pan over medium heat. Add the nuts as mentioned above and seeds.
  2. Roast the nuts and seeds on the lowest heat, stirring them until they are lightly golden, crisp, and fragrant. This process should take about 4 to 5 minutes.
  3. Once they are done, remove the pan from the heat and set it aside.


Preparation of Veggies


  1. Rinse the veggies well, then drain the water and set aside.
  2. Peel and chop one small to medium-sized cucumber (½ cup chopped).
  3. Remove the seeds and chop ½ small red, and ½ small yellow bell pepper
  4. Peel and chop one small to medium onion (⅓ cup chopped).
  5. Dice 1 medium tomato/3-4 cherry tomato(½ cup chopped).
  6. ⅓ cup carrots and beets chopped
  7. Broccoli chopped into small pieces(1/3 cup)

Note: Veggies like carrots, beets, bell peppers, and broccoli are best steamed instead of boiled to retain their nutritional value.


Add Extra Virgin Olive Oil to your Salad


Making Salad Dressings



  1. Extra virgin olive oil
  2. One tablespoon of honey.
  3. One tablespoon of tomato ketchup.
  4. Salt as per taste.
  5. Two teaspoons of jaggery.
  6. One teaspoon of chili flakes and herbs.
  7. ½ teaspoon cumin powder
  8. and ½ fresh lime juice.

You have to mix all the ingredients to make the salad dressing. Mix everything properly till it becomes a homogeneous mixture. After that, it’s ready, and you can pour it into your salad.


Tossing Instructions


  • Take chopped veggies in a bowl.
  • Add the cooled, roasted/toasted nuts and seeds, two tablespoons golden raisins, and two tablespoons chopped parsley.
  • Mix and toss thoroughly till the dressing has coated the veggies evenly.
  • Serve the salad straight away, garnishing with some additional parsley.


Pro Tip:

If you want to jump on meal prep, all vegetables can be prepped up to a few hours in advance.

The dressing can be made one to two days in advance and kept in the refrigerator. The toasted nuts and seeds will also last for up to a week in a dry, airtight container on the counter.


Drizzle on a salad, use a dash to sauté or grill, or by the tablespoon for regular cooking – SOLASZ Extra Virgin Olive Oil makes all your favourite Indian dishes healthy and tasty. Try out some of our select recipes and discover the joy of healthy cooking!