Steamed Vegetable Salad Lunch Box | Healthy & Delicious!
Servings: 3 servings
Print RecipePerfect to pack for lunch to take to work or for a picnic in the park, this steamed vegetable salad lunch box is filled with different vegetables, olives and nuts.
Equipment
- Cooking Pot
- Lunch Box
Ingredients
- 600-750 g frozen vegetables mix (broccoli florets, cauliflower, carrots, green beans, green peas, red peppers, onions, celery)
- 15-20 kalamata olives
- handful of pecans
- 1 tsp Himalayan salt
- thyme, dill or parsley (optional)
Instructions
- Steam vegetables for a few minutes until tender. Follow my instructions in the post for more details on how to steam vegetables stove top.
- Once vegetables are ready, remove steaming pot from heat. Discard water and set the steamed vegetables aside to cool down in a salad bowl.
- Sprinkle herbs and salt, and use a wooden spatula or a fork to incorporate spices into steamed vegetables.
- Finish by adding raw pecans and kalamata olives, as many as you feel like. Use a spatula to mix steamed vegetables together with pecans and olives.
- DONE! How easy was that? Now you’re ready to pack this lunch box and visit the park.
Notes
The mix of frozen vegetables that I used also included frozen onion and celery in small quantities, but this is not very common, Optionally you could add celery, onion and/or leeks as an extra should you like.
Feel free to adjust the quantities and ingredients based on how many servings you need to make.
This steamed vegetable salad can easily be stored in the fridge for 2 days, and can be prepared in advance the night before.
You can definitely switch pecans for walnuts, or kalamata olives for green olives (or why not change both).
Feel free to include your favorite extras. Things like leek, onion, garlic, or your favorite dressing, all of these will give this salad a new spin.
Need some raw veggies in there as well? Give this recipe a summer vibe by throwing in fresh bell pepper, cucumber and tomato!