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Lunchbox Vegetable Salad
Lunchbox Vegetable Salad

Before you jump to Lunchbox Vegetable Salad recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.

We are all aware that having healthy snacks can help us really feel better inside our bodies. We are likely to feel way less gross after we increase our daily allowance of nutritious foods and lower our consumption of junk foods. A salad tends to make us feel better than a piece of pizza (physically anyway). Sometimes it’s hard to find healthier foods for treats between meals. Shopping for snack foods can be a difficult task because you have a great number of options. Why not try one of many following wholesome snacks the next time you need some extra energy?

Eating almonds is a fantastic alternative as long as you don’t possess a nut allergy. Almonds offer a multitude of health benefits and are an excellent choice when you really need a shot of energy. These nuts have quite a lot of vitamins E, B2, and manganese. Almonds, like turkey, contain the enzyme tryptophan that may often allow you to be sleepy. But when you eat almonds, you won’t feel like you need to sleep a while. These nuts loosen up the muscles and offer a general sense of relaxation. Occasionally eating almonds could even be a mood increaser!

You don’t have to look far to discover a wide selection of healthy snacks that can be easily prepared. Choosing to live a healthy life style can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to lunchbox vegetable salad recipe. To make lunchbox vegetable salad you need 8 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Lunchbox Vegetable Salad:
  1. Use Few Broccoli Florets
  2. Use 1 Carrot
  3. Provide 3 Bell peppers different colours
  4. Use 100 Sprouts (black Chana)
  5. Get 1 Cucumber
  6. Provide As required Lettuce
  7. Use 2-3 tbsp Olive oil
  8. Provide 1 Onion
Instructions to make Lunchbox Vegetable Salad:
  1. Wash Veggies throughly. Take required quantity for 2 person.
  2. Separate Broccoli florets and blanch (keep in boiling water for 2-3 mins) for use. Pressure cook the sprouts with water and half salt (2 whistles). Drain water and keep. Julienne cut the bell peppers, Carrots,Cucumber. (Cubed Onions an option to add) Take our 2 Lettuce leaves wash and pat dry.
  3. Heat Olive oil (EVOO) and first sauté the blanched Broccoli for a minute to allow the excess water to evaporate. Add Carrots and Bell peppers and sauté for a min. Toss well.
  4. When the veggies come to room temperature pack them in lunch box along with Lettuce and fresh cut Cucumber. Salad dressing of your choice can be added after reheating before consumption. Pepper and salt also to be added just before consumption. Ideal to keep the Lettuce and Cucumber separate and add during lunch. Mayo, Schezwan Chutney or Yoghurt would go with this salad.

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