Quick raw salad with tahini dressing and lemon juice
Quick raw salad with tahini dressing and lemon juice
Living the Green Life
Eating healthy while you are always on the road and working full-time? Many people around me indicate that this is a challenge. Because the food has t...
Macros(per serving)
460Kcal
Fat
48% (24 g)
Protein
12% (14 g)
Carbs
40% (46 g)
Eating healthy while you are always on the road and working full-time? Many people around me indicate that this is a challenge. Because the food has to be easy to make (nobody wants to get up 2 hours earlier in the morning to prepare lunch), nutritious and preferably also a little bit accepted. Nobody is waiting for strange looks from colleagues in the canteen. I notice that I have now found a routine in this. The crazy faces of colleagues remain, but these are now followed by comments: "I also brought a raw salad because it looks so good!" On Sundays I often spend a long time in the kitchen. I use the afternoon for my food prep for the week. There are then 10 different containers on the counter that I fill with all tasty, healthy things. One of those recipes that comes standard in my lunch box is this raw vegetable salad with beets, carrot, zucchini, rettich and nuts. You can keep this raw salad in the fridge for 2 days (provided you add lemon juice through it) so halfway through the week I make a new container.
Macros(per serving)
460Kcal
Fat
48% (24 g)
Protein
12% (14 g)
Carbs
40% (46 g)
Rate
Ingredients
Servings
Instructions
Difficulty
Easy
Prep time
15 min
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Details
Allergens
Nuts, Fruit, Sesame, Mustard, CitrusDiet
Paleo, Vegetarian, VeganCourse
Breakfast, Lunch, Dinner, Side dish, AppetizerCooking equipment
Food processor