Super Healthy Weight‑Loss Salad

Wash all vegetables thoroughly under running water.

Peel the cucumber and carrot, then dice them into bite‑sized pieces.

Dice the tomato and roughly chop the lettuce.

Place the diced cucumber, carrot, tomato, and lettuce into a large mixing bowl.

Add the cooked corn kernels and drained boiled black chana to the bowl.

Prepare the dressing: in a small bowl, combine the chopped cashews, lemon juice, mint leaves, olive oil, and salt; whisk until smooth.

Pour the dressing over the salad ingredients.

Toss the salad gently with clean hands or two large spoons until every piece is lightly coated with dressing.

Taste and adjust seasoning with additional salt, lemon juice, or olive oil if desired.

Serve the salad immediately for maximum freshness, or refrigerate for up to 30 minutes before serving.