Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Roasted red bell pepper | 360 g | Sweet · Heating |
 Walnuts | 110 g | Sweet, Astringent · Heating |
 Fresh cilantro | 20 g | Astringent, Bitter · Cooling |
 Olive oil | 24 g | Sweet, Bitter, Astringent · Heating |
 Fresh lemon juice | 22 g | Sour · Heating |
 Cumin seeds, toasted | 3 g | Pungent, Bitter · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 50 g | Whole culinary ingredient |
Step-by-Step Preparation
- Cook or warm the roasted red bell pepper until fully tender, then let it cool from hot to warm.
- Prepare the walnuts and fresh cilantro.
- Blend the base with the olive oil, cumin, rock salt, and enough water for a spoonable texture.
- Add the lemon juice and remaining ingredients and pulse until combined.
- Serve a small spoonful at room temperature with warm bread or vegetables.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international lacto-vegetarian dip adaptation)
Roasted Pepper Walnut Salsa is a concentrated dip intended as a small accompaniment. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Roasted Pepper Walnut Salsa
| Nutrient | Per 100g | Per Serving (1 serving (74g)) |
|---|---|---|
| Energy (Calories) | 177 kcal | 131 kcal |
| Protein | 3.6 g | 2.7 g |
| Total Carbohydrates | 6.9 g | 5.1 g |
| Dietary Fiber | 2.8 g | 2.1 g |
| Total Sugars | 3.2 g | 2.3 g |
| Total Fat | 16.5 g | 12.2 g |
| Calcium | 30.8 mg | 22.8 mg |
| Iron | 1.24 mg | 0.92 mg |
| Magnesium | 39.7 mg | 29.4 mg |
| Phosphorus | 84.7 mg | 62.8 mg |
| Potassium | 242 mg | 179 mg |
| Sodium | 267 mg | 198 mg |
| Zinc | 0.77 mg | 0.57 mg |
| Copper | 0.32 mg | 0.24 mg |
| Manganese | 0.73 mg | 0.54 mg |
| Selenium | 1.0 µg | 0.8 µg |
| Vitamin C | 80.7 mg | 59.8 mg |
| Vitamin A (RAE) | 107.2 µg | 79.5 µg |
| Vitamin E | 6.18 mg | 4.58 mg |
| Vitamin K | 16.4 µg | 12.2 µg |
| Thiamin (Vitamin B1) | 0.10 mg | 0.08 mg |
| Riboflavin (Vitamin B2) | 0.09 mg | 0.06 mg |
| Niacin (Vitamin B3) | 0.87 mg | 0.64 mg |
| Vitamin B6 | 0.29 mg | 0.21 mg |
| Folate (DFE) | 48.7 µg | 36.1 µg |
| Choline | 11.4 mg | 8.5 mg |
