By: Lifestyle Desk | New Delhi | Published: January 6, 2020 2:10:28 pm Add some healthy flavours to your winter days with these delicious salads. (Designed by Gargi Singh)

Winter is when we feel like indulging in fried samosas and tikki. But how about giving a healthy spin to your diet this winter? As more and more people have started to adapt to a healthy lifestyle, we thought why not replace plain, boring salads with some classic winter veggies that are not only refreshing but filling too. So if you are in the mood for some mouth-watering salad recipes, we have some help for you.

Try these DIY, delicious and quick salads that make for a wholesome treat.

Beetroot Tartare Salad by chef Tarun Sibal, director, One Fine Meal

Ingredients

For Walnut and Mooli Curd

1/2 cup Hung curd5ml Fresh lemon juice1tbsp Grated radish4 no Crushed walnutSalt to taste

*Mix all the ingredients together

For Beetroot Tartare

2 no Large red beets3tsp Walnut oil2tbsp Apple cider vinegar1tsp Pepper1tsp Madras curry powder1tbsp Vinegrette dressing

Method

For the beets

*Blanch the beets in water, vinegar, salt, sugar.*Dice it into small cubes.*Temper with madras curry powder and walnut oil.

For avocado and cashew

*Blend ripe avocado and hydrated cashews into a paste. Add salt, pepper, lemon.*Serve the tarter with a help of a mould. Add pea shoots, pine nuts, vinaigrette, and cracked black pepper .

Warm Sprouts Salad by chef Vineet Bahuguna, Hilton Garden Inn, New Delhi/Saket

Ingredients

100g Beans sprouts30g Bell pepper juliennes30g- Carrot juliennes20g Green onion juliennes5g GingerLight soya sauce to taste5g Sugar10ml Sesame oilCrushed black pepper to taste5ml Lime juiceWhite sesame seeds for garnish

Method

*Heat sesame oil in a wok, add ginger, carrot and bell peppers. Saut for few seconds then add the sprouts and stir well.*Add in soya sauce, sugar, crushed black pepper and toss well on high flame.*Add green onions and give it a toss.*Finish with lime juice and white sesame seeds garnish.

Grilled Chicken Poke Sriracha Aioli by chef Sidharth Sharma, corporate chef, Saints N Sinners Gurgaon

For base

1/2 cup Boiled and cooled soba noodles

For Grilled Chicken

1 no Boneless breast of cleaned chicken2 no Chopped garlic clovesSalt to taste1tsp Virgin olive oil1/2tsp Chili flakes1/2tsp Crushed black pepper

For dressing Sriracha aioli

1tbsp Sriracha sauce1tbsp Extra virgin olive oil2-3 np Chopped garlic cloves1/2tsp Lemon juice

Toppings

1/2 no Beetroot (roasted/raw)4-5 no Avocado slices1/2 no Carrots peeled and sliced1/4 cup Red cabbage, cut into squares1 no Spring onion greens1/2 no Bell peppers (optional)2-3 pods Edamame beans

Method

*Clean and marinate the chicken breast and keep aside for at least half an hour.*In the meantime, prepare the dressing by mixing the ingredients. Use a whisk to blend the dressing evenly.*Drizzle the boiled and cooled soba noodles with some dressing and arrange it on a clean plate or a shallow bowl.*Grill and slice the chicken breast and arrange it over the soba noodles.*Individually douse each of the toppings in the dressing and arrange them around the soba and grilled chicken.*Drizzle some dressing on to the dish.*Additionally you can sprinkle a mix of healthy sunflower, flax seeds etc to add crunch.

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Enjoy a healthy winter with these easy salad recipes - The Indian Express