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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 Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is today much more popular than in the past and rightfully so. The overall economy is impacted by the number of men and women who are dealing with health conditions such as high blood pressure, which is directly associated with poor eating habits. Although we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all likelihood, most people believe that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. It is possible, however, to make some minor changes that can start to make a positive impact to our everyday eating habits.

In order to see results, it is definitely not a requirement to drastically modify your eating habits. It’s not a bad idea if you desire to make major changes, but the most vital thing is to step by step switch to making healthier eating selections. As you become accustomed to the taste of healthy foods, you will see that you’re eating more healthily than before. As you continue your habit of eating healthier foods, you will see that you no longer want to eat the old diet.

To sum up, it is not difficult to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to lunchbox vegetable salad recipe. You can cook lunchbox vegetable salad using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Lunchbox Vegetable Salad:
  1. Take Few Broccoli Florets
  2. Prepare 1 Carrot
  3. Use 3 Bell peppers different colours
  4. Get 100 Sprouts (black Chana)
  5. Get 1 Cucumber
  6. Provide As required Lettuce
  7. Prepare 2-3 tbsp Olive oil
  8. Get 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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