Kitchen experts tell you how to add spice to your salad

A bowl of salad can get a tad boring for those who harbour a special spot for spicy food Like most desis who grow up on a hot and tangy palette USIndian actordirectorproducer Mindy Kaling recently shared an Instagram story of how she likes her salad In a screenshot detailing her salad order mdash including red onion pickles cabbage kale sunflower seeds broccoli and cucumber the former star of The Office declared her love for a combination of sweetgreen hot sauce lime and jalapentildeo vinaigretteInspired by Kalingrsquos twist to a regular bowl of greens when we ask chef Maya Pereira Sawant a celebrity nutritionist fitness trainer and founder of Lean Kitchen by Maya if amping up the hotness quotient in salads can mitigate its health benefits she says ldquoSpicy food isnrsquot detrimental to onersquos health in fact spices are thermogenic in nature and thus help increase metabolism to some extentrdquo Honey Thaker head nutritionist mdash fitness science and nutrition at Purenutritionin points out that ingredients such as chillies or paprika can be added to salads as ldquothey help boost metabolism while curtailing calories Sauces such as sriracha and spiced lowcalorie mayo can be added to the dressing to give it a spicy twist toordquoPereira Sawant also notes that when it comes to Indianstyle salads therersquos always a hint of spice in the form of green chillies or red chilli pepper ldquoThe flavours should have a good balance of sweet tangy and spicyrdquo she advises adding that there are many ways to kick in the tikha element ldquoYou can use jalapentildeo radish kimchi or a dressing to which you can add ginger paprika cayenne peppers and black peppercorn You can also add Tabasco sauce to your saladrdquo she saysHoney ThakerHowever too much of anything isnrsquot good warn the experts ldquoThe amount of spice quotient to be added to a particular salad depends on the individual For instance if an individual is generally habituated to less spicy food they should ensure that the salad is not overspiced as that might lead to gastric or acidity concernsrdquo informs Thaker Pereira Sawant adds that those who suffer from irritable bowel syndrome or stomach ulcer should avoid spicing up their salads tooMindy Kaling Pic Courtesy GettyKale salad with spicy kimchi and tahini dressingServes 4Prep time 10 minutesCooking time 20 minutesIngredientsRoasted vegetables gtgt 1 medium zucchini sliced in 14inch roundsgtgt 1 medium sweet potato sliced in 14inch roundsgtgt 1 cup red cabbage shredded gtgt 1 tbsp melted coconut oilgtgt A pinch of sea salt gtgt 12 tsp curry powderFor dressinggtgt 13 cup tahini gtgt 12 tsp garlic powder more if needed gtgt 2 tsp tamari or soy sauce more if needed gtgt 1 large clove garlic minced gtgt 14 cup water Othersgtgt 6 cups mixed greens kale romaine mixed greens etc gtgt 4 small radishes thinly sliced gtgt 3 tbsp hemp seeds gtgt 1 ripe avocado cubed gtgt 2 tbsp lemon juice or apple cider vinegar gtgt 2 cups cooked quinoa gtgt KimchiMethodPreheat the oven to 375 degrees F 190degC and arrange zucchini cabbage and sweet potatoes on a baking sheet Drizzle coconut oil sea salt and curry powder and toss to combine Roast for 20 minutes or until tender and slightly golden brown Add one part quinoa a pinch of salt and curry powder optional to a small saucepan over medium heat Toast for a few minutes stirring occasionally Then add two parts water and bring to a boil Reduce the heat and simmer covered for about 18 minutes Cool itPrepare the dressing by whisking together tahini garlic powder soy or tamari sauce and garlic Then add enough water to thin the mixture until pourable and whisk until it is smooth Taste and adjust the seasoning as per your liking Assemble the salad by adding greens radishes hemp seeds and avocado to a large mixing bowl pour the lemon juice or apple cider vinegar and gently toss to combine Tip in the roasted veggies spicy kimchi and any other desired toppings and serve with the dressing