Menu
Vegan Salad
- Natasha Kanade
- January 24, 2022
- Easy
- Servings - 1
- Calories - 261
Nutrients
- Protein - : 12.4g
- Fats - 14.4g
- Carbs - 24.5g
- Fiber - .6g
Ingredients:
- 1/2 cup colored capsicum cubes
- 1/4 cup zucchini cubes , unpeeled
- 1/4 cup mushroom cubes
- 2 tsp olive oil
- salt and freshly ground black pepper to taste
- 1/4 cup tomato cubes
- 1/4 cup cucumber cubes
- 1/2 cup iceberg lettuce , torn into pieces
- 1/4 cup soaked and boiled whole masoor (whole red lentil)
- 2 tsp olive oil
- 1 tsp lemon juice
- 1/4 tsp chilli powder
- salt and freshly ground black pepper to taste
- 1 tbsp roasted pumpkin seeds
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Heat the olive oil in a griller pan, add the coloured capsicum, zucchini, mushrooms, little salt and pepper and sauté on a medium flame for 2 to 3 minutes. Keep aside.Transfer it in a deep bowl, cool slightly and add all the other ingredients and mix gently.
- It can be taken to work in a lunch box with a dressing in a separate small container. Just before eating, mix the dressing and toss well.