Name: Mixed Green Salad with Healing Turmeric Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 120 grams mixed lettuce leaves 1 ((approximately 3 cups)); 4 stalks celery ((400 grams approximately 2 cups sliced)); ⅓ cup pistachios ((slightly crushed ) 2); 5 Medjool dates ((⅓ cup chopped dates)); ⅓ cup extra virgin olive oil; ¼ cup apple cider vinegar; 1 tbsp turmeric, fresh ((grated)); 1 tbsp ginger, fresh ((grated)); 1 garlic clove ((minced)); 1 tsp turmeric, ground; Sea salt and cracked black pepper; 2 tbsps pistachios ((slightly crushed))

A simple mixed green salad with sweet dates and an out of this world anti-inflammatory turmeric dressing full of fresh, tangy flavour and a little spice from the ginger. An elegant side perfect for dinner parties, girlie lunches or curry nights.

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MIXED GREEN SALAD WITH TURMERIC DRESSING IN A PINK BOWL WITH GOLD CUTLERY

Not only is this mixed green salad delicious, but it also has all the health benefits of curcumin a potent anti-inflammatory.

The pungent turmeric and spicy ginger dressing complement the crunchy celery, earthy pistachios and sweet Medjool dates while crisp salad leaves add the perfect base for this salad.

A wonderful salad that can be adapted to suit many occasions, we have enjoyed it at...

A fancy dinner party served with a stuffed pork belly roast
A girlie lunch with a sweet potato flowe r tart and perfectly grilled salmon fillets
And as a super casual dinner alongside a hot madras takeaway curry

CLOSE UP OF MIXED GREEN SALAD WITH TURMERIC DRESSING

How to make your mixed green salad

1PREP INGREDIENTS
Wash your mixed lettuce leaves in a colander under cold running water, remove any damaged or wilted leaves. Shake and then either pat dry with a towel or spin dry in a salad spinner.
Wash your celery stalks, de-thread and thinly slice them. Chop your dates and crush your pistachios. Add everything to a large mixing bowl.

WASHING MIXED SALAD LEAVS IN A STAINLESS STEEL COLANDER UNDER COLD RUNNING WATER IN THE SINK — WASH & DRY YOUR SALAD LEAVES

DE-THREADING CELERY STALKS WITH A VEGETABLE PEELER ON A WOODEN BOARD — WASH & DRY YOUR SALAD LEAVES

2MAKE DRESSING
Add all the dressing ingredients in a glass jar, season with some sea salt and cracked black pepper then shake until emulsified.
Taste and adjust seasonings according to your personal preferences.

PUTTING TURMERIC DRESSING INGREDIENTS IN A GLASS JAR — ADD DRESSING INGREDIENTS TO JAR

SHAKE TURMERIC DRESSING INGREDIENTS UNTIL EMULSIFIED — ADD DRESSING INGREDIENTS TO JAR

3ASSEMBLE SALAD
Pour your dressing over your salad, season with salt and pepper and toss until well combined.
Arrange in a salad bowl, scatter the extra pistachios on top to garnish and serve immediately.

ALL MIXED GREEN SALAD INGREDIENTS IN MIXING BOWL — PUT ALL YOUR INGREDIENTS IN A BOWL

POURING TURMERIC DRESSING OVER GREEN SALAD — PUT ALL YOUR INGREDIENTS IN A BOWL

Make-ahead tips

While this mixed green salad cannot be made in advance there are a couple of things you can do to save yourself some time on the day.

Slice your celery a few days in advance and keep it covered in a container topped up with water. This will keep your celery fresh and make it super crunchy. Just make you sure you strain it well and pat it dry before adding to your salad.
Make the dressing several days ahead and keep it in a covered container in your fridge.
Chop the dates, crush the pistachios and keep them covered in separate containers until you are ready to use.
Once made up this salad should be eaten on the day, the leaves will become soggy after several hours once the dressing is poured over.

Can I meal prep this salad?

To meal prep this salad for your lunches - make up the salad and keep the dressing in a separate container to add just before you are ready to eat.
Without the dressing, it will keep in your fridge for approximately 2 days.
For some added protein you could try some grilled chicken, flaked salmon or chickpeas for a vegetarian/vegan option.

A couple of more of our salads with turmeric to try

CLOSE UP OF INDAIN BROWN RICE SALAD — INDIAN BROWN RICE SALAD

CURRY CHICKEN SALAD FEATURED IMAGE — INDIAN BROWN RICE SALAD

MIXED GREEN SALAD WITH TURMERIC DRESSING IN A PINK BOWL WITH GOLD CUTLERY ON WHITE MARBLE BACKGROUND

Mixed Green Salad with Healing Turmeric Dressing

Not only is this Turmeric Salad delicious it has all health benefits of curcumin. The pungent turmeric complements the crunchy celery, earthy pistachios and sweet Medjool dates.

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Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

* Times are an estimate and will depend on your skill level

Course: Salad

Cuisine: Indian

Keyword: Easy

Servings: as a side

Calories: 346kcal

Equipment

Salad Spinner

Ingredients

For the salad…

120 grams mixed lettuce leaves¹ (approximately 3 cups)
4 stalks celery (400 grams approximately 2 cups sliced)
⅓ cup pistachios (slightly crushed ) ²
5 Medjool dates (⅓ cup chopped dates)

For the dressing…

⅓ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tbsp turmeric, fresh (grated)
1 tbsp ginger, fresh (grated)
1 garlic clove (minced)
1 tsp turmeric, ground
Sea salt and cracked black pepper

For the garnish…

2 tbsps pistachios (slightly crushed)

Metric - Imperial

Instructions

Wash and dry your mixed salad leaves.
Wash your celery stalks, de-thread them and slice thinly then chop your dates, add all your salad ingredients to a large mixing bowl.
Place all the dressing ingredients in a glass jar and shake until emulsified.
Pour your dressing over your salad, season with salt and pepper and toss until combined.
Arrange in a salad bowl, scatter the pistachios on top to garnish and serve immediately.

Video

Notes

My salad mix had a lot of radicchio in it which seemed to suit this salad perfectly.
The pistachios are crushed in this salad for their bright green colour

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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