Cone-Byte Spring Salad Recipe

Just pick up the byte size cone filled with lovely salad, dip in pineapple dressing and enjoy.

Serves: 4                                                                                       Time taken: 15 minutes

Ingredients:
For Salad:

• 1 & 1/2 Tbsp. of chopped cucumber
• 1 & 1/2 Tbsp. of chopped carrot
• 1 & 1/2 Tbsp of chopped apple
• 1 & 1/2 Tbsp of chopped tomatoes
• 1 & 1/2 tbsp of sweet corn
• 1 & 1/2 Tbsp of chopped kiwi
• 1 & 1/2 Tbsp of Peanuts
• 7-8 pieces of grapes, vertically cut into 2 pieces
• 1/2 Cup in total - Black chickpea, Green gram and red kidney beans, boiled
• 2 Tbsp of dry mint leaves                        
• 7-8 Lettuce/Cabbage leaves [Your Choice]
• Black salt as per taste
• 1 & 1/2 Tbsp of lemon juice
• Empty shell of 1/4th watermelon
• 10-12 toothpicks

For Pineapple Dressing:

• 1/2 cup of Whipped cream
• 1 & 1/2 Tbsp of very finely chopped pineapple
• 1 Tbsp of Sugar 

Method:

                                                     

For Salad:

1. Mix all the ingredients of chopped salad together, except mint leaves, salt and cabbage/lettuce leaves.
2. Make small/byte size of cones from cabbage/lettuce leaves. Fix them with the help of toothpick. Fill the cones with salad mix.
3. In a tray, keep the watermelon shell in center. Put all the cones on that shell. Spread the remaining salad in tray, around that watermelon shell.
4. With the help of your palms, rub the mint leaves and make powder. Sprinkle that powder above the complete salad.
5. At the time of serving sprinkle black salt on it.

For Pineapple dressing:

1. Mix whipped cream, sugar and pineapple together.
2. Serve salad with pineapple dressing.
3. While eating, simple pick up the cone, put some dressing on above it and have a delicious byte.