Salad is a tingling, fresh and crisp accompaniment to meals. Slowly but certainly the salad culture is catching on, at least in our bigger cities and towns, with salad buffets and healthy food eateries gaining in popularity. Salads also find its way in diet foods or as part of the diet menu.

Today, salads can be had as a meal altogether. That is something I do very often too. And it is also the easiest to prepare, when you’re having a rough or tiring day. It is a very energizing meal.

Salads can be made with a wide range of ingredients. One can add a variety of fruits and vegetables with some cold meats, cheese, chicken and seafood, and make very delicious and appetizing salads. Salads taste best when served chilled. Most of the ingredients added are always, either raw or blanched.

The first salad dressing I learnt was from my godmother, Mrs. Belmira Horta Ribeiro. Olive oil, sugar, lemon juice, salt and pepper- Mix it together and you’ve got the tastiest salad dressing I’ve ever had. It is certainly one of my delicious cravings.

So, here goes one of my salad recipes which can be prepared within a few minutes and enjoyed as a meal or as part of a meal. It is a wonderful pick for parties and occasions. I prepared it for my 21st birthday party and it was a success (pat on my back).

Certain ingredients used like the pears will make the salad very crisp and definitely juicy too. The quantity of the ingredients can be adjusted according to ones needs and tastes.

Go ahead and try it on. I assure y’all that the result will be a salad fit for a king!

Sophia’s (Sophia College for Women) taught me that women are as important or even more important, so my salad is surely fit for a queen too!



3-Boiled, peeled and diced Potatoes

2 (small)-Apples peeled and diced

1-Peeled and diced Pear

1 tin-Canned Pineapple

3- Finely chopped Onions

1 pkt (small)- Frozen Sweet Corn

Finely chopped fresh Coriander leaves (handful)

3 tbsp- Olive oil

1(big)- Lemon






Boil the potatoes with a little salt until done. Let them cool down and then peel them and dice them approximately to the same size. Keep them aside.

Finely chop the onions. Peel the apples and pears and dice them roughly to the same size. Chop the canned pineapple slices too. Do not add the sugar syrup from the can as you don’t want your salad tasting too sweet than it already is.

In a big bowl, combine the onions, apples, pears and sweet corn with the chopped canned pineapple slices. Season with salt and pepper. Drizzle olive oil and lemon juice.

Add the potatoes and toss with fresh coriander leaves.

Refrigerate and serve chilled.

Bon Appetite!


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