Origin Kakadi Koshimbir

Koshimbir is a traditional Maharashtrian salad, usually made with fresh vegetables and a simple tempering of mustard seeds and green chili. Kakadi means cucumber in Marathi, making this a popular, everyday salad in Indian households.

Why You’ll Love This Recipe

It’s super quick to prepare, naturally hydrating, and loaded with flavors that balance spicy, tangy, and fresh notes. Great for hot days or whenever you want something light and healthy.

Also Read : Good Old-Fashioned Pancakes

Kakadi Koshimbir

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

120

kcal

Ingredients

• 2 medium cucumbers, peeled and finely chopped or grated

• 1 small green chili, finely chopped (optional)

• 2 tbsp fresh coriander leaves, chopped

• 1 tsp mustard seeds

• 1 tsp oil (preferably peanut or vegetable oil)

• 1 tbsp freshly grated coconut (optional)

• Juice of 1 lemon

• Salt to taste

• A pinch of sugar (optional)

• A pinch of asafoetida (hing) (optional)

Directions

• In a bowl, combine the chopped cucumber, green chili, coriander, salt, lemon juice, and sugar if using. Mix well.
• Heat oil in a small pan on medium heat. Add mustard seeds and let them crackle.
• Add a pinch of asafoetida (hing) to the oil, then pour this tempering over the cucumber mixture.
• Toss everything together gently.
• Sprinkle freshly grated coconut on top if you like for added texture and flavor.
• Serve immediately as a refreshing side with your meal.

Notes

• You can leave the cucumber peel on for extra fiber if you prefer.
• Add a few roasted peanuts or sesame seeds for a crunchy twist.
• This salad tastes best fresh but can be refrigerated for a few hours.

The post Kakadi Koshimbir appeared first on RecipeWikki.

Origin Hearts of Palm and Avocado Salad

Hearts of palm have been enjoyed in tropical regions of Central and South America for centuries. This salad pairs them with creamy avocado to create a modern, healthy dish that’s both satisfying and easy to make.

Why You’ll Love This Recipe

It’s quick to prepare, full of contrasting textures and fresh flavors. The citrus dressing adds a zesty kick that balances the creaminess of the avocado perfectly

Also Read : Churrasco Chicken

Hearts of Palm and Avocado Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 1 can (14 oz) hearts of palm, drained and sliced

• 2 ripe avocados, diced

• 1 cup cherry tomatoes, halved (optional)

• ¼ cup thinly sliced red onion

• 2 tbsp chopped fresh cilantro or parsley

• Juice of 1 lime

• 2 tbsp olive oil

• Salt and pepper to taste

Directions

• In a large bowl, gently toss hearts of palm, avocado, cherry tomatoes, red onion, and herbs.
• In a small bowl, whisk lime juice, olive oil, salt, and pepper.
• Drizzle dressing over the salad and toss gently, careful not to mash the avocado.
• Serve immediately or chill for 15–20 minutes for flavors to meld.

Notes

• Add toasted nuts for crunch, if you like.
• Substitute cilantro with basil or mint for a different flavor.
• Best served fresh to keep avocado from browning.

The post Hearts of Palm and Avocado Salad appeared first on RecipeWikki.

Origin Dad’s Creamy Cucumber Salad

This type of creamy cucumber salad is a staple in American home cooking, especially popular in the Midwest and Southern states. It’s often passed down through generations as a family favorite side.

What I Love About This Recipe

The cool crunch of cucumbers paired with a rich, slightly tangy dressing makes it incredibly refreshing. It’s quick to prepare and always a hit at the dinner table.

Alos Read : Dyed Greek Red Easter Eggs

Dad’s Creamy Cucumber Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

110

kcal

Ingredients

• 3 medium cucumbers, thinly sliced

• 1 cup sour cream or Greek yogurt

• 2 tablespoons white vinegar or apple cider vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons fresh dill, chopped (optional)

• 1 small red onion, thinly sliced (optional)

Directions

• In a large bowl, whisk together sour cream (or Greek yogurt), vinegar, sugar, salt, and pepper until smooth.
• Add sliced cucumbers (and red onion, if using) to the bowl and toss gently to coat all pieces evenly with the dressing.
• Sprinkle chopped fresh dill on top and stir gently.
• Cover and refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

• For extra crispness, sprinkle cucumbers with salt and drain excess liquid before mixing with dressing.
• Use Greek yogurt for a lighter, tangier version.
• This salad tastes best when made a few hours ahead, allowing the flavors to develop.

The post Dad’s Creamy Cucumber Salad appeared first on RecipeWikki.

Origin of Arugula Salad with Stone Fruit

This salad draws from Mediterranean and Californian cuisine, where fresh, seasonal produce is celebrated. The combination of fruity sweetness, bitter greens, and tangy cheese is a hallmark of summer salads, commonly enjoyed in Italy, Greece, and coastal regions.

What I Love About This Recipe

This salad is effortless yet elegant. The juiciness of ripe stone fruit pairs beautifully with peppery arugula and crunchy toasted nuts, while the vinaigrette ties everything together with a zesty kick. It’s a perfect dish for warm-weather dining or when you want something fresh and light but still satisfying.

Also Read : Pistachio Chip Ice Cream

Arugula Salad with Stone Fruit

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

163

kcal

Ingredients

• 4 cups fresh arugula

• 2 ripe stone fruits (peaches, nectarines, plums, or a mix), sliced

• ¼ cup crumbled goat cheese (or feta)

• ¼ cup toasted almonds or walnuts

• 2 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar or lemon juice

• 1 tsp honey (optional, for extra sweetness)

• Salt and pepper, to taste

Directions

• Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), honey, salt, and pepper.
• Toast the nuts: In a dry skillet over medium heat, toast the almonds or walnuts for 2-3 minutes, stirring frequently until golden and fragrant.
• Assemble the salad: In a large bowl, add the arugula and sliced stone fruit. Drizzle with the dressing and toss gently.
• Add toppings: Sprinkle crumbled goat cheese and toasted nuts on top.
• Serve immediately and enjoy!

Notes

• For a heartier salad: Add grilled chicken or prosciutto for extra protein.

The post Arugula Salad with Stone Fruit appeared first on RecipeWikki.