Indian Spice Salad with Chili Tamarind Sauce

This dish is based on a nacho recipe – while it doesn’t end up being nachos, it does end up being tasty and healthy. And bonus: it’s Whole30-compliant.

Gluten-free, paleo, Whole30. 


Indian Spice Salad with Chili Tamarind Sauce

Based on Indian Nachos from Tasting Table


1 lb. baby potatoes
1 cucumber
1/4 onion
2c. broccoli slaw
1 small carrot
1 thumb fresh ginger
1/4 golden beet
1 bunch snap peas
Pomegranate molasses

Chili Tamarind Sauce

1 can full fat coconut milk, put in the fridge so the cream rises to the top
1 lemon
2 tsp. chili powder
1.5 tsp. tamarind concentrate

Indian Spiced Chicken

1 chicken thigh per person
Chana masala
Kosher salt

First, put the potatoes on. Rinse and toss into a pot with a few big sprinkles salt. Boil 10 minutes. Drain when ready.

Then make the sauce: combine about a 1/4 of a cup of coconut milk fat with the juice of half a lemon, a couple pinches Kosher salt, the chili powder and tamarind. Whisk or blend to combine and stash in the fridge while making the rest of dinner.

Move to the salad: de-tipping and chopping the snap peas, dicing the carrot, de-seeding and dicing the cucumber, dicing the beet, mincing the ginger, and dicing the onion. Toss with the juice of half a lemon and a couple big pinches Kosher salt + the broccoli slaw. Add the potatoes when done cooking and toss.

Dust the chicken with chana masala spice and sprinkle with Kosher salt. Sauté over medium high in a Tablespoon or so of ghee.

When the chicken is done and rested, chop and add to the salad. Drizzle with pomegranate molasses and the chili tamarind sauce.

Serves 4 – 6


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