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. I always keep a couple of bags in the freezer because I find that 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 on 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 fresh squeezed lemon juice.
Broccoli Carrot Steam Salad
- 1 head Broccoli
- 250 gr carrots
- 1 lemon
- 30 ml olive oil
- Salt & Pepper to taste
- 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.