Recipe: A healthy, colourful addition to your summer dining table

Hot summer days call for fresh salads on the lunch menu. But with busy, working schedules, eating healthy often takes a backseat and is replaced by packaged easy-to-cook options. Not only is this harmful in the long run, but often leaves you feeling guilty.

To aid our search for easy-to-make and quick healthy recipes, Chef Avanish Jain, Executive Chef, Radisson Blu Faridabad shares his secret to whipping up delectable corn and mango salad tacos.

With over 20 years of experience, and having created the spa food menus for various hotels, Jain understands the health and dietary needs of today's often-overworked individuals, and his recipe for corn and mango salad tacos works brilliantly for a solo meal as well as a Sunday brunch.


With over 20 years of experience, and having created the spa food menus for various hotels, Chef Avanish Jain understands the health and dietary needs of today's often-overworked individuals.

Go ahead, give it a try:

Ingredients
Corn kernels or corn on the cob: 1 cup
Chopped onions: 1 tbsp
Spring onions chopped: 3 bulbs
Red bell pepper: 1/2
Raw/ Half ripe mango diced: 1 tbsp
Celery stalk peeled and diced: 1/2 tbsp
Cherry tomatoes: 6
Pineapple diced: 1 tbsp
Chopped parsley: 1 tsp
Cilantro leaves: 1 tsp
Basil leaves: 4
Black olives: 7-8
Lemon juice: 2 tsp
Olive oil: 1 tbsp
Black salt: 1/2 tsp
White pepper powder: 1/2 tsp
Taco shells: 3 to 4

Method
- Blanch the corn in boiling salted water until tender, but not overcooked.
- Drain, set aside and chill.
- Dice the onions, spring onions, red bell peppers, mango, pineapple, avocado and celery to almost the same size as the corn and mix them together in a bowl.
- Cut the cherry tomatoes into half and add parsley, cilantro and basil to the bowl.
- Season to taste with salt and pepper.
- Add lemon juice, olive oil and mix well.
- Fill into taco shells and serve.