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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.

Аюрведично ястие

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.

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