The sun is still hanging around just making it a tad bit uncertain. Though officially nearing the end of Autumn, the real warmth needed foods still can be held off for a while and the salads continue their trail.
I do enjoy the flavours of brahmi by itself, some of my readers find it bitter. What I would relate it to? for me, there is a bit of soapy aftertaste. nothing that is in the lines of bitter though. But there are always ways and means to mask it. Usually, I rely on yoghurt to do that, but, his time around I passed them with some sweet grapes rather than yoghurt to make this quick brahmi salad.
Here are there previously posted Brahmi recipes
The grapes in the brahmi salad
I love the pop of sweetness from grapes and very often make the sweet-spicy combo of grape salsa.
This recipe began when I was planning to make the salsa and then saw the fresh Brahmi sitting in the herb collection for the week. Fresh is always first in my list. I did not think twice and chopped them up to add to the salad making it a brahmi salad. The grapes work so well with the cherry tomatoes and the Brahmi creating an explosion of flavours. The nuttiness from the crushed almonds was the crunch factor.
Now the whisked mint lemon dressing, oh my god!!! heavenly!!! This dressing is so simple I am sure it will keep coming up in many recipes I will be trying.
So here we are.. fresh and easy, try it and let me if you still believe the Brahmi is bitter. Hopefully, I would have changed your mind with this mix of flavours.
You can perhaps use chopped spinach if you have no access to Indian pennywort (gotukola), it certainly will not be the same but still a great salad to have. Do let us know if you like this salad.
If you would like to try it later, pin it here – Brahmi salad.
Keep in touch and see you soon again.
Grapes and brahmi salad
for the salad mix
- 1 bunch indian pennywort
- 1 cup grapes ( green or red, seedless)
- 1 cup cherry tomatoes
- 1/4 cup almonds (crushed)
lemon mint dressing
- 1 tbsp olive oil ( use coconut oil if you like it)
- 1 handful mint leaves ( chopped fine)
- salt to taste
- 1/4 tsp black pepper powder
- 2 tbsp Lemon juice
for the dressing
- Wash and finely chop the leaves of the mint.
- Into a small bowl add the oil, lemon juice, salt and pepper and whisk well till emulsifies
- Add the finely chopped mint and mix well. Set aside till the salad is to be ready
to make the salad
- Wash clean and dry the leaves of the brahmi and chop them
- Halve the tomatoes and grapes and add this into a mixing bowl
- Add the brahmi, mix and keep aside
- Crush the almonds and add to the salad.
- Pour in the dressing a tbsp at a time and toss the salad well. save the rest of the dressing as it keeps well for about a week when refrigerated.
- Transfer the salad into a serving dish and garnish with a few more crush almonds and the salad is ready to serve