Zingy Paneer Corn Salad
Last week, 'The Stay at Home Chef' YouTube channel inspired me to make this recipe with an Indian twist. By adding paneer and avocado to the salad, it turned into a refreshing and hearty keto recipe that is ideal for weekday meals. At home, we've switched to salad dinners twice a week and recipes like this are totally guilt-free, especially when you find yourself hungry in later hours of the night. The protein in this salad aids in digestion and the calorie count is lower than salads with non-citrus dressings. So, how about keeping it short and get straight to corny stuff?
SERVES
2-4 persons; 4 portions
INGREDIENTS
Paneer cheese * 1/4 block
Canola oil * 1/4 tsp
Cilantro to taste
Onion * 1/4 pc
Salt to taste
Lime to taste
Avocado *1 pc
Cucumber * 1/2 pc
Tomatoes * 1/4 cup
Green pepper * 1/2 pc
Sweet corn kernels * 1/2 cup
PREPS
- Wash and dice tomatoes, peppers, onion, green pepper, and paneer into small chunks.
- Put the diced vegetables into a bowl and add the sweet corn.
- Peel and dice the avocado into chunks and place in the salad bowl.
- Dice a handful of cilantro or a herb of your choice.
MAKING IT
1. Put some oil in a pan and when hot, add the paneer, onions, and green pepper. Stir fry until the mix turns slightly brown.
2. Put the stir fry mix on a kitchen towel to cool and absorb the extra oil.
3. Once cool, add the mix to the bowl of diced vegetables.
4. Garnish with cilantro or a herb of your choice and salt.
5. Enjoy your perfectly delicious mix with bread, croutons, or as it is!
