Broccoli Carrot Steamed Salad

We all know the importance of eating fruits and vegetables on a daily basis. An easy way to consume vegetables every day is by adding a side salad to your main meal of the day, whether that is lunch or dinner.

I am a self-proclaimed salad lover and I could happily munch one for lunch AND dinner almost every day if I could. There are just so many textures, colors, and flavors to choose from that the combinations are endless!

That being said, in colder weather I do find myself leaning towards a hot option for lunch or dinner. Although having a hot meal as a new mom is almost impossible.

In such an instance I usually choose to have a cooked salad. I might have it as a side or add a protein to make it a balanced meal. And I also almost always add something crunchy. Because a salad needs to be crunchy!

Another plus of a cooked salad is that you can use frozen vegetables. I am a big proponent of frozen produce amd always keep a couple of bags in the freezer. It is a good way for me to add more vegetables to my diet. I noticed that lately, more and more companies are expanding their selection of both fruit and vegetables. New vegetable mixes are popping up with some unexpected flavor combinations. 

Of course, a salad is never complete without the dressing. I almost always choose a light vinaigrette for all of my salads, cooked, and raw alike. I find that it pairs well with almost everything. It actually accentuates the flavors rather than covering them as some dressings tend to do. I usually make a big jar on Sunday and keep it in the fridge to use all week long. On the rare occasion that I deviate from this, I might swap it with freshly squeezed lemon juice. 

In reality, this is not a recipe but rather a salad suggestion. It pairs well with red meat, poultry, and fish. Sometimes I make it on top of my meal plans as an additional salad or snack option. 

Broccoli Carrot Steam Salad

An easy and delicious broccoli and carrot salad

Prep Time1 min

Cook Time15 mins

Total Time16 mins

Course: Salad

Cuisine: International

Servings: 2 servings

Author: Joanna

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INGREDIENTS:

• 1 head Broccoli
• 250 gr carrots
• 1 lemon
• 30 ml olive oil
• Salt & Pepper to taste

INSTRUCTIONS:

• Wash and cut broccoli into florets. Peel and chop the stem. 

  Wash, peel and chop the carrots.
• Place vegetables in a vegetable steamer and steam for 10-15 min depending on how soft you like your vegetables to be. If you are using frozen vegetables reduce the time by approximately 5 min. 
• Plate the broccoli and carrots and drizzle with olive oil and lemon juice. Add salt & pepper to taste.

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