Priyasha Saluja© Priyasha Saluja

Priyasha Saluja’s Mango Avocado Salad Is Perfect For Summer

Salva Mubarak
Senior Features Writer

If you are a Shark Tank India fan and sat through the latest season then the name The Cinnamon Kitchen would ring an instant bell. Founded by Priyasha Saluja, The Cinnamon Kitchen is a bakery that, in her own words, “defies traditional pastry norms”.

Before it wowed the judges and audience on the popular reality show, The Cinnamon Kitchen was just an Instagram page where the plant-based pastry chef and health coach shared her culinary adventures and hacks.

“I was just trying to eat healthy and at some point, my personal Instagram just looked like a food page. I was posting all the meals that I was eating, the meal prep that I was doing, and maybe some quick hacks, things that I was avoiding, that kind of content. My friends encouraged me to start a separate food page because they found the content really interesting and unique. I thought it was common knowledge and even when I thought I was explaining some basics, people really thought that that information was, well, not basic, but actually quite valuable!” she tells HELLO! as we sit down for a chat.

When people started reaching out to her, sharing how they want to make similar lifestyle improvements, she begin to realise there’s something that could be built upon. “Somebody asked me if I would be willing to sell them a bunch of protein bars that I had posted about. I told them that I’m not going to sell them a bunch of protein bars, because I had no intention of selling at the time, but I could show them how to make it. They said I don’t necessarily want to make it on my own if you could make it for me it would be great and that’s actually when the idea came into being. This is something that people need. They might have the recipes but they might still not have the inclination and the know-how to make it.”

This, according to her, is something that pushed her more towards understanding the ingredients she was using in her recipes. “I’m mostly self-taught,” she says, “One thing that I have realised is that research is everything. If I’m adding an ingredient to a dish, it can’t just be about taste. There has to be a healthy value attached to it.”

This is why she recommends not following any and every advice you see online. “Aside from following basic guidelines, it’s important to know what works for your body in particular. It’s like skincare. Everybody ahs different needs.”

Before we parted ways, we couldn’t help but ask Priyasha to share a recipe that she loves to try out for Summer and she is only too happy to share!

“I remember eating a salad in Mumbai that was so fresh and light that I couldn’t wait to rush home and recreate it,” she says. It is packed with vitamins, minerals, and antioxidants from the mixed greens, kale (or spinach), avocado, mango, pomegranate seeds, and nuts and is great for digestion too. “This Mango and Avocado salad is wholesome with all the right nutrients and it looks so beautiful too!”

If you want to try out her favourite Summer salad too, here’s the full recipe:

Mango Avocado Salad Recipe

Ingredients

  • Mixed greens (e.g., lettuce, arugula, red amaranth)
  • Kale (or substitute with baby spinach)
  • Sea salt
  • Olive oil
  • Avocados, sliced
  • Mango, diced
  • 3 tbsp cooked quinoa
  • Pomegranate seeds
  • Half a finely chopped chili or jalapeño (adjust to taste)
  • Toasted cashews with chili powder for crunch

For the dressing:

  • Olive oil
  • Honey
  • Lemon juice (or substitute with orange juice)
  • Salt and pepper to taste

Method

  1. To prepare the greens, ensure the mixed greens and kale (or spinach) are washed and thoroughly dried to prevent the salad from becoming watery. Tear kale into bite-sized pieces and discard tough stems.
  2. To make the dressing, whisk together olive oil, honey, lemon juice (or orange juice), salt, and pepper in a small bowl. Adjust the sweetness and acidity to your taste.
  3. In a large salad bowl, combine the mixed greens and kale. Add sliced avocados, diced mango, cooked quinoa, pomegranate seeds, and finely chopped chili or jalapeño.
  4. Drizzle the prepared dressing over the salad ingredients. Toss gently to coat everything evenly.
  5. Sprinkle the toasted cashews (tossed with chili powder) on top of the salad just before serving.

This mango avocado salad is not only delicious but also offers a variety of health benefits, making it a perfect choice for a nutritious meal or side dish. Adjust ingredients as per availability and taste preferences for a refreshing and satisfying salad experience.