Most of my lunches are various vegetables and leaves thrown together with a source of protein and good fats to form a bowl of quick, nourishing salad that keeps me going through the afternoon and forms a balanced meal. I call this throwing together of ingredients ‘experimental cooking’ and for salads it works usually out quite okay (boyo do I have some stories about experimental cooking that did not work out, but more about that later another time… 😉 ). With this one, however, I hit jackpot and felt I needed to share this with you as it has become such a staple and is perfect in this Indian summer we are currently experiencing. Seasonal vegetables, yet still a cooling meal in the current heat! Who would have thought we would have such an amazing September after the summer we have had? Without further ado, here is one yummy, delicious crunchy salad that would also work ideally for lunch the next day!
PS: I shared this first with Kelly over at Some Time For You who is now a huge fan, too! I am real proud about this, as she is really works on reducing sugar in her clients diet so I am glad my recipe got her approval.
Crunchy beetroot and carrot salad
Vegan, gluten-free, dairy-free, soy-free.
Ideal to make a day ahead and take to work for lunch.
– 1 beetroot, grated
– 1 large carrot, grated
– 1 apple, cut into small chunks
– 1 tbsp pumpkin seeds
– 1 tbsp walnuts
– 1 handful flat leaf parsley, finely chopped
– 2 tbsp olive oil
– 1 tbsp white wine vinegar
- Mix all ingredients together and enjoy. Keeps well, so ideal for lunch the next day.