Seasonal change can be trying for all of us and we need to look out more for our health and immunity.
Amlas are filled with nutrients; they improve heart health, have anti-ageing benefits and improve your immunity.
Use the beloved Indian gooseberry or amla to make this scrumptious Amla and Raw Mango salad.
The sweetness of amla is beautifully interspersed by the acidity of the winter mangoes and the texture provided by the caramelised walnuts.
| Servings | 4 persons |
| Course | Salads |
| Preparation Time | 10 minutes |
| Cook Time | 10 minutes |
Ingredients for the Winter Seasonal Salad(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 cups | Arugula and rocket leaves mixed |
| 4 – 5 Nos. | Indian gooseberry (Amla) |
| ½ cup | Water |
| ¼ cup | Sugar |
| 8 – 10 | Walnuts |
| 1 tbsp | Butter |
| 1 tbsp | Sugar |
| ½ cup | Goat cheese, crumbled |
| ½ cup | Raw mango cubed ( totapuri mango ) |
Ingredients for the Dressing(1 cup=200 ml, 1 tbsp=15 ml) |
|
| ¼th cup | Olive Oil |
| 1 – 2 tbsp | Sugar syrup (made from amla stew) |
| 1 tbsp | Ginger grated or juice of fresh ginger |
| 1 – 2 tsp | Dijon mustard |
| Salt | |
| Pepper | |
Instructions for Salad |
|
| 1 | Take ½ cup water along with ¼ cup sugar in a pan. Deseed the amla and cut into 2 halves. Boil the above mixture until amla softens a bit. Remove and keep in refrigerator to cool for 1 day. Let the amla stew well. |
| 2 | Take 1 tbsp butter in a pan. Toss the walnuts and roast it on low heat. Add sugar, melt it and coat the walnuts. Cool the toasted walnuts on a silpat and crush coarsely. Keep aside. |
| 3 | Wash and dry the salad leaves. Add in the amla (without the sugar syrup) pieces, raw mango, goat cheese and toasted walnuts. Refrigerate for 1 hour at least. |
| 4 | In a bowl, mix the ingredients for the salad dressing. |
| 5 | Add the dressing over salad and mix well. Serve at once. |
Notes:
- You can keep the amla in fridge up to a week.
- You can also prepare the caramelized walnuts and keep outside in an airtight jar for upto a week.
- This salad has a good balance of sweetness from the stewed amla (gooseberries); the acidity from raw mango and the crunch from the caramelized walnuts.
