If you’re looking for a healthy and nourishing yet simple and easy-to-make salad for lunch or for dinner, this is the perfect recipe for you!
This recipe is…
…simple and easy to make.
…high protein.
…pretty low carb if you skip the corn.
…nourishing.
…very satisfying since it’s HUGE.
…rich in vitamins.
…high in fiber.
…immune boosting. etc.
Ingredients:
- lettuce
- 1 handful spinach
- 1 handful brussels sprouts
- 3-4 broccoli florets (you can also use the stem!)
- ¼ – ½ beetroot
- cucumber
- ½ carrot
- ¼ red bell pepper
- 1 handful cherry tomatoes
- radish
- ¼ – ½ avocado
- 2 tsp olives (I like to use the small ones without pips pickled in olive oil)
- 2 tsp capers
- corn (optional; if you don’t like corn, air-fried or oven-baked parsnip is also a great and very delicious alternative!)
- 1 can of tuna (without oil!)
- 3-4 anchovies (before, be sure to remove excess oil since they are mostly pickled in sunflower oil which is not healthy if you consume too much)
- ½ lemon (squeezed)
- apple cider vinegar
- balsamic vinegar
- lemon pepper
- thyme (dried)
- oregano (dried)
- basil (dried)
- salt
- optional: extra olive oil (if you use normal olives that aren’t pickled in olive oil)
Method:
- First, boil brussels sprouts and broccoli in a pot with salted water until brussels sprouts have your desired consistency (I like them soft but still a little “al dente”). Prepare the beetroot by cutting it in thin slices and putting it in the oven or air fryer for about 10 min at 180°C.
- While the brussels sprouts and broccoli are cooking and the beetroot is baking, now’s the time to get yourself a big bowl to prepare all the raw ingredients. Wash lettuce and all the remaining vegetables and cut them.
- Now, add everything (lettuce, raw vegetables, cooked vegetables, beetroot, tuna, anchovies, lemon, vinegar, dried herbs and salt) to your salad bowl and mix until everything is well combined.
- Last but not least, it’s time to find a good spot to eat and enjoy this super healthy and nourishing meal!
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