Riverside Mix Green Salad  by Chef De Cuisine Vetri Selvan 


Italian Riverside Mix Green Salad Bowl: an overload of flavour, nutrition 

When it comes to fresh, healthy food, Italians have been at the forefront of the culinary world. It’s no secret that Italian food is synonymous with freshness, natural ingredients and healthy fats, which makes the cuisine wholesome. 

Riverside, an Italian restaurant by the River Sal at The St. Regis Goa Resort, serves a plethora of innovative Italian dishes by Chef De Cuisine Vetri Selvan. According to Selvan the inspiration behind the Italian Riverside Mix Green Salad was to create a dish that was full of flavour, but also nutritious and healthy. With the crunch of vegetables providing a satisfying texture that can be adjusted with fresh herbs and edible flowers, this recipe will be sure to delight anyone’s palate!

Riverside Mix Green Salad

Serves: 1

Cooking time: 30 min


Mesclun (mix lettuce) – 40 mg

Basil leaves -3 gm

Mint leaves -3 gm

Shaved beetroot -10 gm

Sunflower seed -10 gm

Shaved carrot -10 gm

Shaved celery -10gm

Shaved radish -5 gm

Orange segments -10 gm

Strawberry -10 gm

Canned peach -10 gm

Edible flowers – 2 gm

For lemon dressing

Lemon juice  -15ml

Olive oil   – 30ml

Dijon mustard   – 3gm

Honey  – 2ml

Thyme  – 2 sprigs

Salt – to taste

Black pepper powder   – to taste


For the dressing, combine all the ingredients in a blender jar and blend until smooth consistency.

For the salad, combine all the fresh vegetables and mesclun in a mixing bowl. Toss it with the dressing and plate the salad bowl. Garnish it with basil, mint and edible flowers.