Proteins and veggies make a meal healthy and when it is coupled with vibrant and colorful foods, salads become a more interesting meal. Paneer and peanuts provide a good amount of proteins. The vibrant summer produce veggies are a nutrition powerhouse. Altogether this salad is a delicious summer meal. The mint vinaigrette makes this salad super special in flavors. The veggies and peanuts form a component of Indian salads and chaats, and with paneer and mint vinaigrette, this salad will give the satisfaction of relishing on a fresh paneer veggie chaat for a lunch, with peanuts providing the healthy crunch factor instead of papdis.
To make this vibrant and delicious salad, the following ingredients are required:
Paneer - Soft, non-melting Indian cheese is used in this recipe. Fresh paneer with no fillers has the best flavors.
Corn - Roasted corn adds to the smoky flavor. Leftover roasted corn can also be used.
Cucumber - cool cucumbers add to the fresh and crunchy flavors.
Tomato - cherry tomatoes are used in this recipe. I prefer to halve them and use them, but it can be used as preferred.
Avocado - Adds to the nutrition and texture.
Bell pepper - Crunchy bell pepper adds to the fresh flavors and texture.
Onion - Adds to the crunchy texture and fresh boost of flavors.
Peanuts - Roasted peanuts add to the crunchy texture and proteins.
Mint vinaigrette - this robust dressing adds tons of flavor, check the recipe here.
Storage
The salad and the vinaigrette can be prepared a day ahead. Drizzle the vinaigrette as needed just before serving. We love the leftover salad with the dressing as the marinated flavor tastes simply amazing. I would recommend keeping the leftovers for a day. This salad is also great to pack for the next day's lunch. I always plan on making a little extra so it makes a great and tasty lunch for me the next day.
Roasted corn is not to be missed in this salad. With sweet and smoky flavor, the flavor gets elevated. As fresh corn is available during summer, it is budget friendly and a crowd pleaser to include in the menu always. Roasted corn makes the summer occasion complete. Whether you serve them simply roasted and salted, or as Elote, they are a divine part of the meal. There is always a couple of roasted corn that ends up as leftovers when you have parties during summer. This salad is a great idea to use leftover roasted corn, or you could roast them fresh and add to the salad. If you are looking for more ways to use leftover corn or roasted corn, try this Labne and Roasted Corn Masala, Thai Style Roasted Corn Soup, Street Corn Baked Empanada, or FireRoasted Hatch Chile and Corn Soup.
Including a rainbow in your meal is healthy and makes the meal inviting. For different flavors of colorful salads, I highly recommend trying Rainbow Veggie Salad with Tandoori Dressing and this Pasta Salad with Peanut Sauce. These salads make a complete meal by itself, but can also be served as a side. For salad lovers, this kochumber, Dal Sprouts Salad, and Vegan Gochugaru Jicama Slaw are great ones to include in the menu often.
Method
Assemble everything on the plate in layers. Drizzle the vinaigrette as needed. Serve immediately.
What a beautiful salad recipe! Love the many colours and can imagine the robust flavours. Appreciate that you have made the mint vinaigrette from scratch!
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