Green veggie bowl

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A fresh, bright crunchy salad for lunch or supper and perfect for a lunchbox! Packed with antioxidants, vitamins and minerals leaving you full of energy and your skin glowing!

 

Serves 2

Ingredients:

1 cup of cooked quinoa (cook your own or use a ready to go pouch) 

50g rocket leaves (or any salad leaves)

2 tbsp hummus

2 tbsp of sauerkraut

1 ripe avocado 

½ head of fennel

100g broccoli

100g peas

50g green beans

50g sugar snap peas

2 spring onions

50g olives

1 tbps chopped flat leaf parsley

Juice of 1 lime 

3 tbsp olive oil 

Sea salt and pepper

 

Method:

  • Prep all the vegetables - finely slice the fennel, avocado and onions; put on one saucepan of boiling water and steam/blanche the broccoli, peas, beans and sugar snaps. 
  • Build your veggie bowl – by assembling all the ingredients in 2 bowls. Drizzle with lime juice and olive oil and serve. 

Add anything you have to hand to this - a great way to use left over vegetables from your fridge!

**  If you are having later /packed lunch box, keep the olive oil and lime juice seperately and dress the salad when you are ready to eat to avoid it going soggy