HIMALAYAN BLACK SALT, EXTRA FINE GRIND

Summer Vegetable Salad

Ingredients:

¾ cup of zucchini; ½ cup carrots; ¼ cup onions; ½ cup cherry tomatoes; ¼ cup beetroot; ¼ cup cabbage; ½ tsp crushed black pepper; ¼ tsp extra fine grind black salt (for garnishing); 8 to 10 mint leaves; 2 tbsp of coriander leaves, chopped; 1tbsp extra virgin olive oil; 1 tbsp sesame seeds

Recipe:

• Wash all the vegetables under running water. Keep them aside to dry.

• For the cabbage, shred it and add it to hot boiling water. Leave for 2 minutes and remove. Add them to cold water and rinse well. Spread it out to drain completely.

• Peel and chop the vegetables into small pieces. Grate carrots and beetroot and set them aside in a large serving bowl.

• Add coriander and mint leaves to the serving bowl along with all the vegetables.

• When you are ready to serve the salad, add crushed black pepper, black salt, and lemon juice. Toss them well.

• Sprinkle olive oil and give it a toss. Serve immediately.