Stay cool with these salads: Chefs share refreshing recipes to soothe your body and mind

As the summer sun relentlessly blazes overhead, the mere thought of a heavy meal can send shivers (of dread) down your spine, and leave you feeling sluggish. If you are struggling to find refreshing meals, weve got chefs to share salads that vibrant, light, and bursting with flavors that cool you from the inside out. Forget the limp lettuce and bland dressings of side dishes from the past. These summer salads are a symphony of flavours and textures, designed to excite your taste buds and calm your body. So, ditch the heat and dive into a world of salads that will make you smile, one crisp bite at a time. Watermelon and labneh saladInspired by the popular street snack of watermelon wedges dusted with tangy chaat masala and black salt, Altaf Patel, corporate chef at Geist Brewing Co. has created a fresh watermelon salad accompanied by creamy labneh. We are passionate about taking comforting dishes and reimagining them in exciting, innovative ways which is why we deliberately paired watermelon with the unexpected labneh cheese. Our signature Geist twist comes in the form of a jaggery dressing capturing those beloved spiced notes, along with an addictively crunchy white sesame chikki brittle for texture. This simultaneous sense of nostalgia and innovation is what I love most about crafting unique dishes. IngredientsWatermelon 380 gmLabneh 50 gmLeafy greens mix 100 gmPumpkin Seed 10 gmPomegranate 10 gmRed Radish 15 gmMint Leaf 10 gmCoriander Leaf 10 gmCarrot julienne 10 gmCucumber Slices 10 gmWhite Sesame Chikki 20 gm For jaggery and chaat dressingLiquid Jaggery 200 gmLemon 200 gmSalad Oil 460 gmChaat Masala 15 gmMint chopped 10 gmBlack Salt 5 gm Method1. Deskin and cut the watermelon in 1-inch-thick slice, making even dice of 1 x 1 inch2. Add the jaggery and chaat dressing and arrange the watermelon in the centre of the plate3. Pipe the homemade labneh on alternate dice of the watermelon4. Tossed the mesclun mix with the jaggery and chat dressing, and arrange it around the watermelon5. Top it up with fresh mint leaf, coriander leaf, carrot julienne, cucumber slices with mesclun mix6. Garnish it with pomegranate seeds, pumpkin seed, and sesame chikki.7. Keep the remaining jaggery and chaat dressing refrigerated for further use. Watermelon feta steakThis refreshing salad isnt just a delightful combination of textures, its a symphony of flavours, claims Ajay Thakur, head chef at Hitchki and Henpecked. Imagine a burst of summer on your plate: sweet watermelon chunks mingling with peppery arugula, salty crumbles of feta cheese, and the bright pop of fresh mint. Perfect for the hot weather gatherings, this recipe is sure to be a crowd-pleaser. IngredientsWatermelonBaby rocket lettuce 100 gmMicro greens 1 bunchPine nuts 30 gmFeta cheese 100 gm For mint dressingOlive Oil 3 tbspLemon 1 noHoneyFresh mint, chopped 20 gmFresh basil 20 gmFreshly ground black pepperKosher salt to tasteFor balsamic reductionBalsamic vinegar 300 mlBay leafPalm sugar 30 gm Method1. To make the balsamic reduction, pour the balsamic vinegar, bay leaf and palm sugar in a sauce pot. Put on a slow flame for simmering till the content is reduced to ¼ and acquires a coating consistency. Cool the reduction at room temperature. 2. To prepare the watermelon steak, start by de-skinning and deseeding the watermelon, and cut into 4-inch diameter.3. In a mixing bowl whisk all ingredients for mint dressing and refrigerate.4. Gently dress the watermelon steak with mint dressing and place in a serving bowls.5. In a large bowl toss the baby arugula and micro greens with a dash of mint dressing and place it on top of dressed watermelon steak.6. Sprinkle the salad with feta crumbles, pine nuts and drizzle of balsamic reduction Summer saladCraving a summer salad thats both satisfying and refreshing? Look no further than this crunchy salad with greens, nuts, and a soothing cilantro lime salad dressing. The unique combination of tamari, chili powder, and a touch of balsamic vinegar delivers a burst of umami flavor with a hint of spice, perfectly complementing the fresh ingredients, shares Jagmohan Singh, food and beverage manager at Araiya Hotels and Resorts. IngredientsRomaine lettuce 1 medium headShiitake mushroom 100 gmWalnut 5 noRed cabbage and radish 80 gmJalapeno sliced (optional)Sliced avocado 1 noCilantro lime dressing 60 gmCrispy tortilla sliced into strips 2 noChopped bell pepper 30 gmCorn 30 gmGreen onion 30 gmOlive oil 1 tbsSea salt as per tasteFreshly ground black pepper as per taste Method1. Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.2. Toss the tortilla strips with a tiny bit of olive oil.3. Over medium heat put olive oil add mushrooms and cook until begin to brown and soften.4. Stir in the walnut and lightly toast for 1 to 2 minutes.5. Stir in the tamari and chilli powder. Add balsamic vinegar and stir again.6. Remove from the heat and season with salt and pepper to taste.7. Assemble the salad with the romaine lettuce, cabbage, black beans, radishes, tomatoes, avocados, jalapenos, and generous dollops of cilantro lime avocado dressing.8. Drizzle with olive oil and sprinkle with sea salt. Serve with lemon wedges and extra dressing on the side. Also read: How Mumbais iconic restaurants stay relevant in changing times