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INDIAN RICE SALAD

Prep Time:

30 mins

Cook Time:

15 mins

Serves:

6

Level:

Beginners

About the Recipe

This *Dr Deepa recipe is a Lensomy Feast favourite and requested on every summer family gathering alongside barbequed meat and fish. Super easy and quick to prepare, packed with flavour and digestible goodness which can go to the beach or garden with you or even in a packed lunch for work or school. Just remember to pack a spoon!
Ayurveda (Science of life) is at the centre of all our meals at Lensomy Lifestyle whether that is in ingredients, preparation or in how and when we eat seasonal foods. The magical ingredients in this recipe that change a raw salad (tricky for some) to a stomach friendly salad are the spices cooked in ghee and then poured over the top. Soaking the leaves in boiled water to wilt has started the digestion process already and the warmed ghee with cumin , mustard seeds and ginger help complete the process by stimulating the tastebuds! .

Always Lensomy
Lucinda, The Lensomy Lifestylist


*Dr Deepa Apte is a medical doctor, Ayurvedic practitioner and a Yoga teacher, originally from India and now based in London, UK. She is the founder of Ayurveda Pura and her company manufactures authentic Ayurvedic Products. She also runs the Ayurveda Pura Academy through which she trains people to qualify as Ayurvedic Practitioners and Yoga Teachers.

Ingredients

2-3 table spoons cooked rice or more if you want

Ghee – 2 teaspoons

Cumin seeds ¼ teaspoon

Mustard seeds – ¼ teaspoon

1/4 teaspoon fresh chopped ginger

1 pod garlic chopped – optional


Salads/vegetables:

Grated carrots – 2 tablespoons

Avocado – ½ chopped

Cucumber – ¼ – chopped

Celery – ¼ – chopped

Sweet corn or fresh cooked garden peas – 2 tablespoons

Spinach – handful chopped in small pieces

Lettuce handful chopped in small pieces

Red chard leaves – half handful chopped in small pieces

Rocket – half handful—chopped in small pieces

*Or a Bag of freshly picked mixed salad leaves

Lemon juice—1 teaspoon

Salt and black pepper for taste


Preparation



  1. Mix all salad/vegetable ingredients in a mixing bowl

  2. Add hot water to the salads vegetables

  3. Leave water in for 1-2 minutes

  4. Drain out all the water make sure no water remains. This helps with the steaming of salad

  5. Mix the salad again

  6. Add – lemon juice – 1 teaspoon, salt for taste, black pepper for taste

  7. Add cooked rice and mix well


Salad dressing:


  1. In a small pan heat the ghee to hot

  2. Add cumin seeds, mustard seeds, ginger and garlic. Stir until golden brown

  3. Then add the ghee with all seeds mix to the salad and rice.


Mix well. and it’s ready to be eaten. You can squish a lime or lemon and add freshly chopped coriander as a garnish on the top.


Recipe Copy righted by © Dr Deepa Apte



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