Protein Packed Salad ~ with Lobia

Am constantly trying to find ways to add protein to our meals in ways that do not use eggs. Not that I don’t love eggs, but there is something called overkill! Bean loaded salads are a good way to get a good portion of protein. I am fond of beans of all kinds. Indian cuisine makes wonderful curries and salads such as Koshimbir out of them. My standard rule to make a good salad is a layering of texture, flavour and taste. Pick 2 ingredients for each and you have a great salad in minutes.

I like to stock my vegetable tray with a variety of colours and textures. When I buy vegetables, I have a standard method. staples(such as onions, tomatoes), 3-4 green vegetables (beans, bhindi etc) and 2-3 colours (carrots, beets, cauliflower, coloured peppers, pumpkin, etc) that way i dont have a to eat monochromatic food! yeah I know… I have been told its very weird to constantly want coloured food like a child!

Here is the recipe for a good salad that can easily become a whole meal!

Protein Packed Salad (2 Servings)

Ingredients:

Small head of iceberg lettuce, chopped roughly

Ripe Tomato                                       – 1 chopped into large pieces

Cucumber                                            – ½ peeled and cubed

Apple                                                     – ½ cored and cubed

Beetroot                                                – 1, boiled, peeled and cubed

Black Eyed Beans (Lobi                   – ½ cup, soaked overnight and boiled till just cooked (one whistle in the pressure cooker)

For the dressing

Lemon juice                                        – 1 teaspoon

Salt and pepper                                  – to taste

Honey                                                    – 1 teaspoon

Spring onion                                        – 1 shoot, finely chopped

Water                                                      – 1 teaspoon

Method:

Toss all the chopped vegetables together, add the boiled beans. Whisk all the ingredients for the dressing in a small bowl, pour onto the chopped vegetables and toss around to coat well. Serve chilled.

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