Methi + Dates Salad

This salad is a spin-off from Methi Salad (that has become the most searched recipe on my website!). And while some may be wary of the bitter tastes of fresh methi or fenugreek leaves, remember: bitter foods help the liver! Bitter foods facilitate the body’s production of internal antioxidants – glutathione – which is best for live detoxification. The liver has the job to clean the blood and transform harmful chemicals for excretion. It controls all the toxins by cleaning and filtering every drop of blood and metabolizing all chemicals. Hence, after a binge week/month, the liver is what you need to take care of first – and is perhaps an essential for the month of January.

And that’s where methi enters the scene. This salad is a great easy assortment of fresh ingredients – methi leaves, crunchy bell peppers, almonds and seeds and natural sweetness from sliced dates. For the dressing, I use flaxseed oil as a base and lighten up the taste with orange juice for that Vitamin C burst. Flaxseed oil is a great detoxifier, full of Omega C and fatty acids that boosts glowing skin. However, if you aren’t keen to flaxseed, go for extra virgin olive oil. It works just as well.

The Recipe


  • 1 cup fresh methi leaves
  • 3-4 whole dates, sliced
  • ½ red bell pepper, sliced
  • 1 tbsp sesame seeds, toasted
  • 1 tbsp flaxseeds
  • handful flaked almonds, roasted
  • Dressing:
  • ½ tbsp flaxseed oil / olive oil
  • 2 tbsp orange juice, divided
  • Salt to taste
  • Pepper to taste


  • Soak the dates slices in 1 tbsp orange juice first, before starting the rest
  • Then whisk the dressing ingredients together
  • Toss all the salad ingredients together, followed by the dates, with the juice
  • Pour the dressing before serving
  • Each item can be pre-prepared and stored in the fridge upto 6 hours