Guppy House Salad | How to make Guppy House Salad

Name: Guppy House Salad
Cook time: 10 min
Total time: 10 min
Yield: 4 people
Ingredients: Carrot - 2 no washed and peeled; Radish - 2 no washed and peeled; Less seed Cucumber - 2 no washed; Broccoli - 1 cup cut into 1 inch florets; Beet root - 1 no washed and peeled; Bamboo shoots (optional) - 50 gm sliced; Palm heart (optional) - cup cut into roundels; Asparagus - 6 no peeled and sliced into 2 inch pieces; Flax seeds - 1 table spoon; Dressing Ingredients:; 3 tbs Extra virgin Olive Oil; 4 tsp Mustard; 2 tbsp Vinegar; Sea Salt to taste; Pepper powder to taste; 1 tbsp Honey; 1 tbsp Water; cup Salad Oil

By Guppy by Ai | 7th Oct 2015 |

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Guppy House Saladby Guppy by Ai

Prep Time
0
mins
Cook Time
10
mins
Serves
4
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40 likes

About Guppy House Salad Recipe

An in-house salad that is prepared with fresh vegetables and a flavourful dressing.

Guppy House Salad

Ingredients to make Guppy House Salad

carrot - 2 no washed and peeled
radish - 2 no washed and peeled
Less seed cucumber - 2 no washed
Broccoli - 1 cup cut into 1 inch florets
Beet root - 1 no washed and peeled
Bamboo shoots (optional) - 50 gm sliced
Palm heart (optional) - cup cut into roundels
Asparagus - 6 no peeled and sliced into 2 inch pieces
Flax seeds - 1 table spoon
Dressing Ingredients:
3 tbs Extra virgin olive Oil
4 tsp mustard
2 tbsp vinegar
Sea salt to taste
pepper powder to taste
1 tbsp honey
1 tbsp water
cup Salad oil

How to make Guppy House Salad

For the dressing:
Mix water & mustard. Add Honey & vinegar. As the mustard mix completely and blend well. While continuously whisking, slowly pour in the oil and let it blend in the mixture. Check and adjust the seasoning.
For the salad:
Bring water to boil in a large pot. Add broccoli, asparagus and bamboo shoot to boiling water for 30 sec. Take it out with a mesh strainer and immediately refresh it in ice water, to stop cooking further.
Thin slice half of the cucumber, beetroot, carrot & radish thin with a mandolin or peeler. Roll & shape slices like flower petal.
Slice rest half into julienne (match stick shape). Dip it into ice chilled water to crisp it up & to hold the shape.
Drain & pat dry all the vegetables. In a mixing bowl add all the vegetable except palm heart. Season lightly with salt & pepper. Add dressing & toss well.
Add palm heart & drizzle little more dressing on top. Serve instantly.