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Rainbow salad (Serves 4 to 6 people)

April 7, 2019

When it comes to lunch time at work, there is nothing more than to open up my lunch box and have something vibrant and tasty.  Dependant on my day sometimes I can feel a little sluggish and need good nutrients to perk me pack up again.  Preparing my lunches needs to be quick, tasty, filling but light in calories. This salad is a little moreish, it’s a good job its all portion controlled.

 

Ingredients:

 

1 x Tin of chickpeas,

1 x sweet red pepper,

Half a small cucumber,

6 x Cherry tomatoes,

1 x Large diced carrot,

Half cup of chopped parsley,

1 tbsp Dijon mustard,

1 x tbsp white vinegar,

2 x tbsp Olive oil,

1 x Lemon,

Salt and pepper to taste.

 

Method:

 

  1. Combine the mustard, oil, seasoning, lemon, vinegar and chopped parsley into a mixing jar and allow to rest whilst you put together the salad,

  2. Add all the veggies to a clean bowl and top with the salad dressing,

  3. Stir and combine well and then portion out for 3 to 4 days,

  4. If you want some protein add an egg, or some steamed chicken / turkey breast, however, reduce the salad size for every additional element of food you add.

     

     

     

     

     

     

     

     

     

 

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