Скачать или смотреть 2 Ways Soya Chunks salad | High Protein Salad | Weight loss Salad | Soya Chunks

High-Protein. Low Effort. Full Taste. 🥗💪

This Hung Curd Soya Salad is everything your body (and tastebuds) need —
✅ Packed with protein
✅ Loaded with crunch
✅ Creamy, tangy, and super filling!

Perfect for lunch, snack or dinner when you want to eat light but right!
Who knew healthy could taste this good? 😍✨

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For Soya Chunks:
1 cup soya chunks
Salt (for boiling + seasoning)
Water (for boiling & rinsing)
½ tsp red chilli powder
1 tsp oil

For Dressing:
½ cup hung curd
1½ tbsp coriander-mint chutney

For Salad:
½ onion, finely chopped
½ cucumber, finely chopped
½ tomato, finely chopped
2 tbsp fresh coriander

Prepare the Dressing:
Whisk hung curd until smooth and creamy.
Mix in coriander-mint chutney.
Stir until fully blended.

Assemble the Salad:
In a bowl, combine chopped onion, cucumber, tomato, and coriander.
Pour the dressing over it.
Toss gently.

Spicy Soya Chunks Salad
To make this bold and flavour-packed salad, begin by boiling 1 cup of soya chunks in salted water for 3–4 minutes until they turn soft. Once boiled, strain and rinse them well with clean water to remove any raw smell. Squeeze out all the excess water and transfer the chunks to a bowl. Add a little salt, ½ teaspoon red chilli powder, and a teaspoon of oil, and mix everything thoroughly so that the chunks absorb the flavours. Place them in an air fryer and air fry at 180°C for about 10 minutes, stirring once after 5 minutes to ensure even crispiness.

While the chunks are air frying, prepare a simple tomato-garlic chutney. In a pan, heat a teaspoon of oil and add half a chopped tomato, 1–2 dry red chillies (depending on your spice preference), and 3–4 garlic cloves. Cover and cook for 7–8 minutes, flip the tomatoes, and continue cooking for another 10 minutes until soft. Let this mixture cool down completely. Once cooled, peel the tomato skin and pound the tomato, garlic, and chilli together into a coarse chutney using a mortar and pestle — this adds a rustic texture.

Now to assemble the salad, transfer the air-fried soya chunks to a mixing bowl. Add some thinly sliced onions, finely chopped fresh coriander, and a handful of roasted peanuts for crunch. Season with salt, chaat masala, lemon juice, and add a generous spoonful of the prepared tomato-garlic chutney. Toss everything together until well mixed. This spicy, tangy, crunchy salad is bursting with bold flavours and is perfect for spice lovers.

🥗 Mild Hung Curd Salad with Mint-Coriander Dressing
For a light and refreshing version, start by preparing a simple creamy dressing. Take ½ cup of hung curd and whisk it well until smooth and fluffy. To this, add 1½ tablespoons of homemade coriander-mint chutney (recipe linked in the description) and mix thoroughly until well combined.

For the salad base, finely chop half an onion, half a cucumber, half a tomato, and a small bunch of fresh coriander. Add all the chopped vegetables to a bowl and pour the hung curd chutney dressing over them. Mix everything gently. This salad is cooling, mildly tangy, and full of fresh herby flavour — perfect for those who prefer something soothing and less spicy.