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Quick raw salad with tahini dressing and lemon juice

Quick raw salad with tahini dressing and lemon juice
Living the Green Life
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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 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)

33 g Net, 13 g Fiber

Rate

Ingredients

Servings

For the raw food
Cooked red beets
1 12 piece
Carrot
1 12 piece
Rettich
25 g
Zucchini
1 piece
Mixed nuts
25 g
Lemon
12 piece
For the dressing
Tahini
1 Tbsp
Mustard Yellow
1 Tbsp
Lemon juice
2 Tbsp

Instructions

Difficulty

Easy

Prep time

15 min

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Details

Allergens

Nuts, Fruit, Sesame, Mustard, Citrus

Diet

Paleo, Vegetarian, Vegan

Course

Breakfast, Lunch, Dinner, Side dish, Appetizer

Cooking equipment

Food processor

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