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
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
50g green beans
50g sugar snap peas
2 spring onions
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