Updated: Jun 2

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


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

50g rocket leaves (or any salad leaves)

2 tbsp hummus

2 tbsp sauerkraut

1 ripe avocado

½ head fennel

100g broccoli

100g peas

50g green beans

50g sugar snap peas

2 spring onions

50g olives

1 tbsp chopped flat leaf parsley

Juice of 1 lime

3 tbsp olive oil

Sea salt and pepper


  • 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 separately and dress the salad when you are ready to eat to avoid it going soggy

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