Citrus, fennel, and white bean salad from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 64) by Dr. Sheil Shukla

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Notes about this recipe

  • Ganga108 on May 05, 2024

    Fabulous salad. I didn't have any citrus (the oranges and grapefruit in the garden are not quite ripe yet), so I layered citrus flavours with what I did have. I used cumquats and the grated zest of makrut limes (both of these are ripe), powdered dehydrated oranges, nasturtium leaf powder, and an orange-and-herb powder (powders all home grown and home made). Plus the lime juice in the dressing (the limes are just ripe). I added some garden herbs and flowers. After all, despite having 2 Indian spices in the salad, it is not really an Indian dish, right? More mid-western America, as he says.

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