If you feel that you need to recalibrate your organism with a boost of green veggies, this salad is a perfect option. As our other ‘Lunch in a Box’ salads it takes under 10 minutes to prepare and the cost for this salad using organic ingredients is approximately CA$ 7. To save time in the morning you can always to prepare it a night before and store it in the fridge overnight. It’s my personal preferences, to do it in the morning and I always allocate enough time to prepare it and make sure I have some fresh and healthy lunch option to take with me to work.
In this salad you will find one of my favourite salad ingredients, which is fennel and also raw zucchini (courgette). I’ve started to eat raw courgette probably around a couple of years ago, as I was sceptical about it, until I’ve tried. The flavour of raw zucchini is very neutral, so it goes well with more distinctive flavours like garlic, lemon or herbs. The combination of zucchini and basil is one of my favourites, for raw or cooked dishes alike. I dressed this salad just with some lemon juice and olive oil and then added chopped fresh basil on the top. However you can make a ‘Basil Dressing ‘ beforehand and keep it in the fridge. Just blitz in the the blender lemon juice (or apple cider vinegar), olive oil, basil and add salt and pepper to taste. You can also add some mustard or garlic clove to the dressing. If you don’t have a blender just whisk all ingredients in the jar or bowl, just make sure to chop the basil very finely. It’s a good idea to make a bigger quantity of the dressing and then use it throughout the week. This dressing works well not only in salads, but also with grilled veggies or as a dipping sauce.
If you made this salad please share it on Instagram #vegeregislunchinabox
Approx. price for this salad - 1 lunch box using organic ingredients: CA$ 7, US$ 5.30, GBP 4, EUR 4.5
- 2 handfuls arugula (rocket)
- 1 small cucumber (approx. 90g), sliced
- 1/2 small or 1/4 big fennel bulb (approx. 120-150g), sliced thinly
- 1 small zucchini (approx. 80-100g), sliced into ribbons with vegetable peeler
- 1/2 avocado, sliced
- 1/2 lemon
- 2 tbsp pumkin seeds, roasted
- 2 tbsp fresh basil, chopped
- 2 tbsp extra virgin olive oil
- salt & freshly ground pepper to taste
In your lunch box layer arugula, cucumber, fennel, zucchini ribbons and avocado.
Squeeze half of lemon juice on the salad.
Sprinkle pumpkin seeds and chopped basil on the top.
Drizzle with olive oil. Add salt and pepper to taste.
Boost this salad - add another 1/2 avocado (for vegan-friendly option) or add some feta cheese or vegetarian parmesan shavings (for vegetarian-friendly option).