Rocket Leaves, Zucchini Red Pumpkin Healthy Lunch Salad
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 3544 times
Juicy zucchini and scrumptious red pumpkin cubes are tossed together with mushrooms and sea salt, to make a delicious and filling salad.
Vibrant rocket leaves and succulent feta cheese add to the goodness of this lunch salad, while a tongue-tickling dressing with herbs and garlic adds to the fun!
The Rocket Leaves, Zucchini and Red Pumpkin Healthy Lunch Salad is chock-full of anti-oxidants and nutrients like vitamin C .
Feta cheese gives you a good dose of protein while rocket leaves give you iron , and flax seeds contribute cholesterol-lowering omega-3 fatty acids .
Make sure the sautéed ingredients are cooled completely before you add the other ingredients. Also, pack the dressing in a separate container and toss them all together just before serving.
You can also try Mixed Sprouts Beetroot Healthy Lunch Veg Salad or Antioxidant, Protein Rich Healthy Lunch Salad .
- Heat the olive oil in a griller pan or a broad non-stick pan, add the red pumpkin and cook on a high flame for 1 minute.
- Turnover and cook again on a high flame for 1 minute.
- Add the zucchini, toss well and cook on a high flame for about 1 minute.
- Add the mushrooms and little sea salt, toss well and cook on a high flame for 20 seconds. Cool completely.
- Add all the other ingredients and put in an air-tight container with a dressing in a separate small container.
- Just before eating, mix the dressing and toss well. Eat immediately.
Nutrient values (Abbrv) per serving
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