ICE APPLE SALAD | TADGOLA SALAD
Ice Apple Salad with coconut milk, mint, cucumber and a few spices is a refreshing, cooling and unique summer salad. This salad is full of nutrients and an excellent way to enjoy the superfood - ice apples or tadgola. Serve it as a starter or enjoy it as a light meal. Make sure it is served chilled.
Ingredients
- 3 ice apples
- 1 stalk spring onion
- 1 medium cucumber
- 1 cup coconut milk
- 1 tsp jaggery powder
- 1 green chilli finely sliced or chopped
- ¼ tsp ginger grated
- 1 tbsp lemon juice
- ½ tsp chaat masala
- ¼ tsp salt
- 2 tbsp pomegranate arils
- 8-10 mint leaves fresh
Instructions
- Remove the thin woody skin from the ice apple or tadgola. Sometimes it comes off easily when you peel it with your fingers. Or you may need to use a knife.
- Chop the ice apples into small cubes. Transfer them to a mixing bowl.
- Slice the cucumber and add to the ice apple.
- Finely chop the spring onion and green chilli. Add to the salad.
- Grate some ginger and add. We need about ¼ -½ tsp.
- Tear the mint leaves if they are large and add.
- Add the pomegranate arils, lemon juice and coconut milk.
- Add salt, jaggery and chaat masala according to your taste.
- Mix the salad well.
- Allow it to chill in the fridge for at least one hour before serving it.
- Sprinkle some red chilli powder on top before serving. This is totally optional.
Notes
- Use English or Persian Cucumber as you don't need to peel them.
- Add green chilli according to your taste.
- I prefer to use canned coconut milk or from a carton as it tends to be thick.
- This salad will be a bit liquidy.
- Best served chilled.
- Don't add too much chaat masala. You want a balance of flavours.