Spinach, Black rice, Mango salad with Pesto vinegar sauce - Salad with Pesto vinegar dressing - Salad recipes - Starter recipes - Onepot meal recipes - Diet recipes

Recently I am doing a lot of these one pot meals Salads. I am trying different sauces at home. This one is really very flavourful and you won't regret. This Salad has everything you need to make your meal complete from raw vegetables, to carb to nuts to fatty oil like olive and fruits. It is pretty colorful attractive too. Once you assemble the ingredients it is very easy to put together this salad. It is perfect for lunch / It can be served as starter for your guests

For Pesto Vinegar sauce / Pesto Vinegar salad dressing

Basil leaves - 10
Coriander leaves - 3 tablespoon (finely chopped)
Almonds - 10
Green chillies - 1 (adjust to your spice level)
Garlic - 1 Pod (sliced)
Shallots / small onion - 2 (sliced)
Vinegar - 1.5 to 2 teaspoon 
Olive oil - 3 to 4 tablespoon
Water - 3 tablespoon
Salt to taste

For Salad

Spinach - 100g
Cooked black rice - 1/4 cup (you can replace this with brown rice or wheat berry)
Sprouts - 3 tablespoon
Mango - 1/4 cup (1/2 inch cubes)
Onion - 1 teaspoon (finely chopped)
Cashewnuts - 1 tablespoon (I have used baked. you can use raw or roasted)
Salad dressing as required (for me I have used 1.5 tablespoon)


Prepare the salad dressing first. Add Coriander leaves, almonds, Basil leaves, garlic, onion, green chillies and salt. Grind to desired consistency.  Add vinegar, Olive oil and run it again. Adjust salt and spiciness if required.

Gather ingredients and assemble the salad. Drizzle the sauce and serve. Dressing can last for 3-4 days in fridge