Quick & Easy Salad



  • ⅓ cup finely chopped onions 
  • ½ cup finely chopped tomatoes 
  • ½ cup finely chopped red bell pepper or any colored bell pepper, 
  • ½ cup finely chopped cucumber 
  • 1 avocado 
  • 3 tablespoons chopped celery

Nuts And Seeds

  • 1 tablespoon cashews – whole, chopped
  • 1 tablespoon pistachios – unsalted and shelled, chopped
  • 2 to 3 walnuts – chopped
  • 1 tablespoon almonds – chopped, optional
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds

For Lemon Vinaigrette Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon minced garlic
  • ¼ teaspoon ground white pepper or ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil or 3 to 4 fresh basil leaves, torn
  • ½ teaspoon salt or add as required
  • ½ teaspoon raw sugar or white sugar or brown sugar

Other Ingredients

  • ¼ cup crumbled feta – 25 grams
  • 2 tablespoons chopped parsley – flat or curly
  • 2 tablespoons of Molo Mango Chunda

For Garnish

  • 1 tablespoon crumbled feta
  • 1 tablespoon chopped parsley


  • First, put a small frying pan on heat. Add all of the chopped nuts and seeds listed above except raisins.

  • Now we’ll roast them on low heat, stirring with a wooden spoon often until crisp and lightly golden. Make sure you don't burn them. Once done set the pan aside.

  • In a small bowl, whisk all the ingredients listed under "For Lemon Vinaigrette Dressing" briskly for 2 to 3 minutes, till the consistency thickens slightly.
  • To this, you can add the Molo Mango Chunda Pickle to add another dimension of taste to it. Giving it that sweet tangy taste to the dressing.

  • Rinse all the veggies. Peel and chop the cucumber and onions. Chop the tomatoes, red bell pepper, and celery. Set the veggies aside.

  • Take all the chopped vegetables and celery into a bowl.

  • Cut one avocado into two halves. Scoop out the pulp from both the halves and chop them. Add to the mixed vegetables in the bowl.

  • Pour the prepared lemon dressing also into the bowl.

  • Add in the toasted/roasted nuts, seeds and chopped parsley.

  • Next, add crumbled feta.

  • Toss and mix well so that the veggies are coated evenly with the dressing.

  • Serve the vegetable salad immediately. While serving garnish with feta and chopped parsley.

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