Rocket Leaves, Zucchini Red Pumpkin Healthy Lunch Salad

by Tarla Dalal

Rocket Leaves, Zucchini Red Pumpkin Healthy Lunch Salad

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रॉकेट लिव्स, ज़ूकिनी लाल कद्दू हेल्दी लंच सलाद रेसिपी | मिक्स वेज हेल्दी लंच सलाद - हिन्दी में पढ़ें (Rocket Leaves, Zucchini Red Pumpkin Healthy Lunch Salad in Hindi)

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Juicy zucchini and scrumptious red pumpkin cubes are tossed together with mushrooms and sea salt, to make a delicious and filling salad.

Vibrant rocket leaves and succulent feta cheese add to the goodness of this lunch salad, while a tongue-tickling dressing with herbs and garlic adds to the fun!

The Rocket Leaves, Zucchini and Red Pumpkin Healthy Lunch Salad is chock-full of anti-oxidants and nutrients like vitamin C .

Feta cheese gives you a good dose of protein while rocket leaves give you iron , and flax seeds contribute cholesterol-lowering omega-3 fatty acids .

Make sure the sautéed ingredients are cooled completely before you add the other ingredients. Also, pack the dressing in a separate container and toss them all together just before serving.

You can also try Mixed Sprouts Beetroot Healthy Lunch Veg Salad or Antioxidant, Protein Rich Healthy Lunch Salad .

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Rocket Leaves, Zucchini Red Pumpkin Healthy Lunch Salad recipe - How to make Rocket Leaves, Zucchini Red Pumpkin Healthy Lunch Salad

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Preparation Time: 15 mins Cooking Time: 3 mins Total Time: 18 mins 2Makes 2 servings
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Ingredients

1 cup zucchini cubes
1 cup red pumpkin (bhopla / kaddu) cubes
1 cup sliced mushrooms (khumbh)
1 cup coloured capsicum cubes
1 cup rocket leaves (arugula) , torn into pieces
1 tbsp crumbled feta cheese
1 tsp olive oil
sea salt (khada namak) to taste
1 tsp roasted flax seeds

To Be Mixed Into A Dressing
1 1/2 tbsp olive oil
1 tsp balsamic vinegar
1/4 tsp freshly ground black pepper (kalimirch)
sea salt (khada namak) to taste
1/2 tsp dried mixed herbs
1/2 tsp grated garlic (lehsun)
1 tsp honey

Method

Heat the olive oil in a griller pan or a broad non-stick pan, add the red pumpkin and cook on a high flame for 1 minute.
Turnover and cook again on a high flame for 1 minute.
Add the zucchini, toss well and cook on a high flame for about 1 minute.
Add the mushrooms and little sea salt, toss well and cook on a high flame for 20 seconds. Cool completely.
Add all the other ingredients and put in an air-tight container with a dressing in a separate small container.
Just before eating, mix the dressing and toss well. Eat immediately.