1. Rainbow Crunch Salad
Red cabbage - 1 cup (shredded), Beetroot - 1 (shredded), Carrot - 1 (shredded), Pomegranate - 1 cup, Walnuts - 1 tbsp (chopped), Coriander - handful (chopped), Olive oil - 2 tbsp, Garlic - 3–4 cloves, Lemon juice - 1 lemon, Mustard sauce - 2 tbsp, Honey - 1 tsp, Salt to taste.

2. Crunchy Corn Salad
Cucumber - ½ cup (chopped), Cherry tomatoes - ½ cup (halved), Onion - 2 tbsp (chopped), Rocket leaves - 1 handful, Low-fat paneer - 100 gm, Hung curd - 100 gm, Garlic - 1 clove, Coriander - 1 tbsp (chopped), Lemon juice - 1 tsp, Water - 1–2 tbsp, Black pepper - ½ tsp, Salt to taste, Boiled corn - 50 gm, Oil - ½ tsp.

3. Purple Macaroni Salad
Red cabbage - 1 cup, Onion - 1, Cucumber - 1, Cherry tomatoes - 9–10, Sweet corn - 1 cup, Boiled emmer wheat macaroni - 1 cup, Red cabbage - 1 cup, Tofu/Paneer - 100 gm, Cashews - 6–7, Black pepper - ½ tsp, Salt to taste, Water - ½ cup.

4. Paneer Almond Salad
Lettuce - 1 cup, Crispy paneer - 150 gm, Boiled chana - 150 gm, Cherry tomatoes - 8–9, Soaked almonds - 15–20, Pumpkin seeds - 1 tbsp, Garlic - 8–9 cloves, Hung curd - 1 cup, Lemon juice - 1 lemon, Black pepper - 1 tsp, Salt to taste, Chopped almonds - for garnish.

5. Peri Peri Paneer Salad
Lettuce - 1 cup, Cucumber - 1, Sweet corn - ½ cup, Paneer - 100 gm, Olive oil - 1 tsp, Salt to taste, Black pepper - ½ tsp, Red chilli powder - ½ tsp, Coriander powder - 1 tsp, Chilli flakes - ½ tsp, Mixed herbs - ½ tsp, Tomato - 2, Mint leaves - 6–7, Coriander leaves - 10 gm, Hung curd - ½ cup, Black salt, Green chilli - 2.

6. Moong Paneer Chaat
Moong dal - 100 gm (soaked), Onion - 1, Tomato - 1, Cucumber - ½, Paneer - 150 gm, Coriander leaves, Bajra/Rice puffs - 3 tbsp, Hung curd - 1 cup, Garlic - 5–6 cloves, Salt to taste, Red chilli powder - ½ tsp, Coriander powder - ½ tsp, Black pepper - ½ tsp, Cumin powder - 1 tsp, Chaat masala - 1 tsp.

7. Corn Chaat Bowl
Lettuce - 1½ cups, Onion - 1½, Tomato - 1½, Cucumber - 2, Masala corn - 125 gm, Low-fat paneer - 150 gm, Hung curd - 170 gm, Garlic - 3–4 cloves, Honey - 1 tsp, Oregano - 1 tsp, Chilli flakes - ½ tsp, Lemon juice - 1 lemon, Salt to taste.

8. Chilli Lime Soya Bowl
Lettuce - 1 cup, Roasted soya chunks - 1 cup, Boiled corn - ½ cup, Onion - 1, Coriander - chopped, Hung curd - 150 gm, Coriander leaves - 1 tbsp, Garlic - 4–5 cloves, Peri Peri/Sriracha - 1 tbsp, Red chilli powder - 1 tsp, Lemon juice - 1 lemon, Salt to taste.

9. Quinoa in Mushroom Sauce
Lettuce - 1 cup, Yellow bell pepper - ½, Red bell pepper - ½, Onion - 1 small, Quinoa - 1 cup, Sweet corn - ½ cup, Olive oil - 1 tsp, Garlic - 5 cloves, Mushroom - 1 cup, Onion - 1, Paneer - 100 gm, Black pepper - ½ tsp, Salt to taste, Water as needed.

10. Creamy Green Bowl
Lettuce - 1 cup, Carrot - 1, Cucumber - 1, Sweet corn - ½ cup, Spinach - 15–17 leaves (blanched), Tofu/Paneer - 100 gm, Cashews - 6–7, Salt to taste, Red chilli powder - ½ tsp, Black pepper - ½ tsp, Water - ½ cup.

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