Salad
Salad is a hot or cold dish that can be prepared in a variety of ways.
In the Ayurvedic diet, salads should be consumed fresh, preferably during lunch.
For dinner you can choose a salad with lemon and ginger.
Types of Ayurvedic salads
Ayurvedic salads are divided into raw and thermally processed. Raw salads are cold and hard-to-digest.
According to the ingredients we can talk about five types of salads, namely:
- Green salads
- Vegetable salads
- Meat salads
- Seafood salads
- Fruit salads
Koshimbir is one of the traditional vegetable salads – it is prepared from soaked split gram dal, cucumber, carrot and lemon.
Ingredients used in Ayurvedic salads
The following products can be used for the preparation of different types of salads:
- Vegetables – tomato, onion, cucumber, red beet, carrot, boiled potato, spinach, cabbage, coriander leaves, turnips, radishes, coconut, etc.
- Fruits – pomegranate, pear, watermelon, lemon, lime, grapefruit, dates, raisins, etc..
- Vegetables – tomato, onion, cucumber, red beet, carrot, boiled potato, spinach, cabbage, coriander leaves, turnips, radishes, coconut, etc.
- Fruits – pomegranate, pear, watermelon, lemon, lime, grapefruit, dates, raisins, etc..
Meat is a relatively rare ingredient in Ayurvedic cuisine. They mostly use chicken or turkey.