Methi Salad (Fresh Fenugreek Salad, Gluten-free)

Fresh fenugreek leaves with thinly sliced red onions tossed in a tangy lemon-honey-olive oil dressing sprinkled with crushed roasted peanuts, pomegranate arils and red chilli flakes. I first tasted this simple, delicious green salad at a health food potluck in 2016. I had shared it on my Instagram feed soon after, but it has taken me six long years to blog the recipe. What is particularly amazing about this salad is that it is not bitter at all. Definitely worth a try when fresh fenugreek is at its seasonal best.

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Recipe

Methi Salad

(Serves 3-4)

Ingredients

For the Salad -
2 cups fresh methi (fenugreek) leaves, rinsed well and spun dry
1 large red onion, finely sliced
2 tbsp pomegranate arils 
1/3 cup roasted peanuts, coarsely crushed 

For the Dressing -
2 tbsp lemon juice 
2 tbsp apple cider vinegar 
1 tbsp extra virgin olive oil
1 tbsp honey 
1/2 tsp red chilli flakes 
Salt and black pepper, to taste 

Method

Roughly chop the fenugreek leaves and add to a mixing bowl along with the other salad ingredients. 

In another mixing bowl, combine all the dressing ingredients and whisk them well together. 

Mix the dressing into the salad and toss well to combine. Serve immediately.