DIY Salad Recipe

I know the entire lockdown and panic surrounding COVID-19 has created a lot of economic strain, personal and professional stress and fear.

Dr Disha Sridhar

I am a Gynaecologist Obstetrician ( MD, DNB OBGYN )with an emphasis on INTEGRATIVE MEDICINE.


  1. 4 handfuls fresh greens (can use any super greens like kale,
    Celery, spinach, coriander etc.)
  2. 4 tomatoes, sliced
  3. 1 cucumber, peeled and chopped
  4. Sprouts (broccoli or other)
  5. Sunflower seeds or almonds
  6. Choice of protein:4 pieces of Tofu or 4 servings hard-boiled eggs, each sliced in half ( can use grilled chicken or fish instead of Tofu).


In a mixing bowl, combine vegetables and toss with dressing.
Arrange on 4 plates and top each with sprouts, sunflower seeds or almonds, and your choice of protein as given above.

Makes 4 servings.

Salad Dressing:

Dr. Disha’s Lemon Garlic Vinaigrette :

Ingredients :1 teaspoon sea salt, 3 cloves garlic ,2 tablespoons lemon juice, 2/3 cup extra-virgin olive oil.

Directions: The first option is the method I use: With a mortar and pestle ( u may use small blender as well), mash the salt and garlic until the garlic is emulsified. Transfer to a bowl, then add the lemon juice and olive oil and stir well. Taste to see if more salt, lemon juice needed. I love this as it’s so simple to make and really yum! You can put it on salads, sandwiches, chicken or fish. Make extra and refrigerate.

Originally published December 24, 2019  by Dr Disha Sridhar

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