Indian Spiced Salad

Light brown bowl filled with chopped cucumber, tomatoes, red onions, herbs and dressed with indian spices

This is one of my signature dishes that I always make when cooking an Indian meal for friends and family. It always goes down really well and it guarantees empty plates.

What’s In It?

  • 2 Large or 3 Medium Tomatoes (diced)
  • 1/2 Cucumber (cored and diced)
  • 1 Medium Red Onion (diced)
  • 1/2 Stick Celery (diced)
  • 2 Green Chillies (sliced) [optional]
  • 1 tbsp Fresh Lemon Juice
  • 1/2 tsp Coarsely Ground Black Pepper
  • 1 tsp Himalayan or Sea Salt
  • 2 tbsp Fresh Coriander Leaves (chopped)
  • 1 tbsp Fresh Mint Leaves (chopped)
  • 1 tbsp Olive/Rapeseed/Vegetable Oil
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds

How Do I Make It?

Combine together the diced tomatoes, cucumber, red onion, celery and green chillies, if using.

Add lemon juice, salt and pepper. Combine well.

Just before serving, heat the oil in a small saucepan or frying pan over high heat.

Add the cumin and mustard seeds and fry quickly for 20 seconds. Be careful not to let the seeds burn.

Pour over the salad, toss gently and serve straight away with an Indian meal.

The Art of Healthy Living Taste Test

Fresh, zingy and packed full of taste, this salad is proper delicious. It goes so well with Anupreet’s Chicken Jalfrezi Shepherds Pie recipe and we can also imagine it working equally as a summer BBQ side dish. Another recipe that’s going straight on my make regularly food list!


Anupreet Attridge is a married mum of two who has a passion for fusion cooking and is a self-confessed beauty junkie. She currently teaches Indian Cookery and is also writing her own cookbook. She draws her inspiration from various styles and cultures and focuses on using unprocessed, organic and unrefined ingredients.

To find out more about Anupreet and her plans for the future head on over to our exclusive interview with her here ->

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