Naanzanella Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1134
- Total Fat
- 115
- Saturated Fat
- 9
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 5
- Sodium
- 778
- Total: 35 min
- Active: 35 min
Ingredients
3 cups canola or vegetable oil
1 store-bought naan, large diced
Kosher salt
1 cup heirloom cherry tomatoes, cut in half
1 large cucumber or 2 small cucumbers, halved lengthwise and sliced
Lemon Yogurt, recipe follows
Mint Cilantro Chutney, recipe follows
1/2 cup sliced strawberries or peaches (or favorite seasonal fruit)
Store-bought balsamic glaze, for drizzling
Edible flowers, for garnish, optional
Lemon Yogurt:
1 cup yogurt
Zest and juice of 1 lemon
Kosher salt
Sugar, to taste
Mint Cilantro Chutney:
1 cup cilantro leaves and tender stems
1 cup mint leaves
1/2 cup mango pulp
1/4 cup fresh lime juice
One 1/2-inch piece ginger, chopped
1 green chile, chopped
Kosher salt
Directions
- Heat the oil in a large saute pan to 350 degrees F over medium-high heat. Add the naan and fry, flipping occasionally for even browning, until crispy, 4 to 5 minutes. Using a spider or slotted spoon, drain the naan and transfer to a rimmed baking sheet lined with paper towels; season with salt.
- Toss the fried naan with the tomatoes, cucumbers, half each of the lemon yogurt and mint cilantro chutney in a large bowl. Transfer to a serving platter. Arrange the strawberries on top and drizzle with the balsamic glaze. Garnish with edible flowers, if using, and serve with more of the lemon yogurt and chutney alongside.
Lemon Yogurt:
- Combine the yogurt, lemon zest and juice and salt and sugar to taste in a medium bowl and mix until well blended.
Mint Cilantro Chutney:
- Combine the cilantro, mint, mango, lime juice, ginger, chile and salt to taste in a food processor and pulse until finely ground.