Holiday Salad (and simple Porridge)
If you consume non vegetarian food six days in a week, give a healthy break for your body by having this holiday salad for lunch and porridge for dinner. Instructions for porridge at the end of this page!
Ingredients
Organic Cucumber, 1 no.
Carrot, 1 no.
Capsicum, 1/2 a piece
Lettuce, 1 cup
Tomato, 1/2 a piece
White or red onion, One medium sized
Steamed Broccoli florets, 1/2 cup
Juice from one lemon
Salt, to taste
(Optional) Apple, 1/2 a piece
(Optional) Quinoa, 1/2 cup
Carrot, 1 no.
Capsicum, 1/2 a piece
Lettuce, 1 cup
Tomato, 1/2 a piece
White or red onion, One medium sized
Steamed Broccoli florets, 1/2 cup
Juice from one lemon
Salt, to taste
(Optional) Apple, 1/2 a piece
(Optional) Quinoa, 1/2 cup
Preparation
- Wash all the vegetables and chop finely. Transfer to a large bowl and toss with lemon juice and salt.
- (Optional) Wash quinoa and add double the quantity of water, 1/4 teaspoon pepper powder and salt. Cook on a low flame until water fully evaporates. Once cooled, add to the vegetable bowl.
Porridge:
- Cook broken rice with enough water in a pressure cooker until one whistle blows. Once it cools, open and add salt and water as required; proceed to boil. Enjoy this hot porridge with pickle or stir fried vegetables.
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Nice!
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