Pacific Northwest Chop Salad
Categories
SaladThe Episode
Green Chutney
Ingredients
- 1 good sized bunch of cilantro
- 1 tablespoon lime juice
- 2 fresh hot green chilies
- 1” piece of ginger
- 1 teaspoon salt
- 1 tablespoon yogurt
Directions
- Combine everything in a blender, puree until semi-smooth.
Thick, Simple Tamarind Sauce
Ingredients
- Dates (optional)
- 5 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoon ground roasted cumin seed
- 3 tablespoons tamarind concentrate (sold in bottles)
- 1 teaspoon chili powder
- 1 tablespoon finely diced mint
Directions
- Combine tamarind concentrate with 5 tablespoon boiling hot water, mix thoroughly. Add remaining ingredients and mix well. This will produce a thick sauce, that can last up to two weeks in the fridge.
Yogurt Sauce
Ingredients
- 1 Cup Thick Greek Yogurt
- 2 teaspoons mango powder (or lemon juice)
Directions
- Mix together until blended.
Salad Ingredients
Ingredients
- Chickpeas
- Mint leaves
- Diced fresh beets
- Fresh organic soft garbanzo beans seasoned with black salt
- Chopped cilantro
- Scallions
- Diced Thai chili
- Soft boiled potato
- Wontons (optional)
- Peanuts, chopped (optional)
Directions
- Combine 1/4 cup each of the Garbanzo beans, soft boiled potato, beets in a bowl. To this, add a sprinkle of fresh mint leaves, chopped cilantro and desired amount of fresh Thai chili
- To the mixing bowl add 1.5 tablespoons of seasoned yogurt and mix to coat all the ingredients
- Plate the salad. On top of the yogurt dressed salad, drizzle both the mint and tamarind sauces. Top with wontons and/or chopped peanuts and more fresh herbs.
