Home made Protein Veggie Salad

Home made Protein Veggie Salad

After a heavy Breakfast of Pori and Potato, I chose to go easy for lunch.

Made this quick simple salad.

Salads are quickly fixed with no rules for specific ingredients.

Today I included Violet cabbage, carrot, broccoli( slightly steamed) and cucumber for the vegetable portion.

 For protein I always go for 2 types of beans/lentils. Today Red kidney bean and Rosinha bean was used. Rosinha is commonly grown in Brazil. Available in supermarkets. There is an Indian version whose name I am not sure. Will add on the name later.

Any beans can be used according to the availability.

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Preferred vegetables                              -   sliced thin
soaked and boiled beans                        - 1cup each(if broccoli is used steam or boil in water for 1 to 2min. Do not overcook. crunchiness is to be retained)
cherry tomatoes and a few strawberries - for the tangy taste.
salt and pepper                                         to taste 
Lemon juice and mint leaves                 - to add zest to the salad
Pista & Badam (any unsalted nuts)       - for the nuttiness 

Mix all the ingredients, drizzle a bit of Extra Virgin Olive oil. Olive oil has a fine stream with salads and has health benefits.

Add the desired amount of salt and pepper. If you have used salt while pressure cooking the beans, you can do away with it now.

Finally add unsalted natural nuts of your choice. Before serving you can squeeze a few drops of lemon and a few crushed mint leaves.