A nutritious salad is a garden of fruits and veggies, says health coach Nourhan Kandil
Sharjah, November 12, 2022: “A good dressing is what determines the taste of a good salad,” said certified Arab nutritionist Nourhan Kandil at the Cookery Corner at the 41st edition of the Sharjah International Book Fair (SIBF) as she prepared to demonstrate the preparation of a salad using assorted vegetables and chicken.
“Using the wrong combination of ingredients in dressing could make herbs and vegetables taste bitter,” she warned the SIBF audience.
Kandil, the author of two bestselling books, said that adding mayonnaise to salad dressings is one of the most common mistakes people make while trying to eat healthy. “We might as well eat fast-food!” said the nutritionist, adding, “Mayonnaise, especially store-bought ones, are not healthy. You can substitute it with yogurt and perhaps add just a dash of mayonnaise if you miss the taste.”
Kandil proceeded to make the salad dressing using a combination of lemon juice, olive oil, balsamic vinegar, dijon mustard, salt, parmesan, black pepper, thyme and honey. “Thyme is not normally used in salad dressing but I use it for salads that use grilled or boiled eggplants.”
Urging the audience to experiment with homemade dressings, she said that salad dressing can be prepared in large batches and stored in sealed jars for later use.
The current trend of adding fruits to a salad is redefining the idea of traditional salad ingredients, she added, saying that air-fried grapes, prunes or pomegranates add a unique texture and taste to the dish.
To prepare her salad recipe, Kandil began by adding charred tomatoes and air fried eggplants. “Adding protein like chicken, fish, prawns or even red beans makes the salad more interesting. One can also add figs and feta cheese for the crunch,” she said.
Kandil also prepared and shared the recipe of a detox juice containing ginger, lemon, orange, turmeric, black pepper, matcha and honey.