In a salad bowl, arrange the lettuce leaves and mix all the other ingredients, except parsley. Sprinkle chopped parsley and serve.

Soak the grains in water overnight and let them sprout. Heat oil; add cumin seeds and red chillies and fry. Add this to the sprouts. Then, add a little water. Pressure cook for one whistle. Later, add limejuice and salt and garnish with mint leaves.

Cook corn in boiling water till it becomes soft and tender. Add some sugar and salt to water and cook peas in that water to retain the colour of the peas. Strain the corn and the peas and keep them aside. Cut the vegetables similar to the shape of the corn. Take a large bowl. Drop the corn, peas and the vegetables and mix well. Add the chopped ingredients and the juices and salt. Mix well and serve chilled.

Mix salt, pepper powder, jeera powder and lime juice together. Drop the vegetables in a broad bowl. Add the juice mixture and toss well. In a salad bowl, arrange the green cabbage leaves and spread the salad. Garnish with mint leaves and serve.

Wash rice flakes; drain water and leave aside for a few minutes. Add all the cut vegetables, ginger juice, sprouts and salt and mix well. Garnish with coriander leaves and serve.

In a broad bowl, place these rings in an attractive way. Mix salt, cumin seed powder and ginger juice and add it to the rings. Garnish with mint leaves.

Peel the cucumber, and make a hollow lengthwise like a boat. With the base, make a stand for the boat. Sprinkle some salt and leave the cucumber upside down for the water to drain. Mix all the filling ingredients, fill the cucumber boats with them and serve chilled.

Wash spinach well in cold water and shred spinach and onions very finely. Add the rest of the ingredients and serve chilled.
Always wash the vegetables or fruits before making a salad. Salads are healthy. You can have them for lunch and dinner with variations.

Soak all the grains, drain the water and transfer them to a casserole and let them sprout. Pressure-cook the grains for one whistle. Add all the chopped vegetables, salt and chillies and garnish with coriander and serve.

Drop peeled beetroot in boiling water for a few minutes. Let it cool and finely chop the beetroot. Mix salt and pepper powder to the orange juice and add it to the chopped beet root and mix well. Place this on a broad bowl. Place sliced onions attractively and garnish it with fresh mint leaves and serve chilled.

Boil the green peas and potato. Dice all the vegetables and fruits. Add salt, mustard and pepper powder and mix well with the cut ingredients. In a salad bowl, arrange the lettuce leaves and spread the ingredients, garnish with tulsi leaves and serve.

Grate the pumpkin and leave it in a large eyed sieve for the water to drain. Add salt, pepper powder and season them with mustard, urad dal and asafoetida powder fried in oil. Garnish with coriander leaves and serve chilled.