New Delhi, May 10 -- Indian cuisine rarely takes salads seriously, or just does not call them that. What is a kachumber if not a salad? Or a kosambari/koshimbir of cucumbers, carrots or beetroot tossed with yoghurt and roasted peanuts? Isn't the Manipuri singju a salad of vegetables and herbs mixed with ngari or fermented fish paste?

Call them what you want, but salads bring something extra to the table. They come into their own in summer, soothing and nourishing in ways the body seeks. Yet salads demand structure and balance so they can work as complete meals this time of the year. It's also a good idea to make them with local and seasonal fruits and vegetables, leafy greens, legumes and even heirloom grains. Here are some tips to help ...