Guppy House Salad | How to make Guppy House Salad

By Guppy by Ai  |  7th Oct 2015  |  
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  • Guppy House Salad, How to make Guppy House Salad
Guppy House Saladby Guppy by Ai
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About Guppy House Salad Recipe

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

Guppy House Salad is delicious and authentic dish. Guppy House Salad by Guppy by Ai is a great option when you want something interesting to eat at home. Restaurant style Guppy House Salad is liked by most people . The preparation time of this recipe is few minutes and it takes 10 minutes to cook it properly. Guppy House Salad is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Guppy House Salad. Guppy House Salad is an amazing dish which is perfectly appropriate for any occasion. Guppy House Salad is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Guppy House Salad at your home.

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

  1. For the dressing:
  2. 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.
  3. For the salad:
  4. 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.
  5. Thin slice half of the cucumber, beetroot, carrot & radish thin with a mandolin or peeler. Roll & shape slices like flower petal.
  6. Slice rest half into julienne (match stick shape). Dip it into ice chilled water to crisp it up & to hold the shape.
  7. 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.
  8. Add palm heart & drizzle little more dressing on top. Serve instantly.

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