Lunch Salad Bowl
Lunch can be one of the more difficult meals to prepare when you are on a health kick, especially during the week when you are working. It's always tempting to just grab a sandwich from the local deli. Not everything is easily transported or kept well at work.
So, we have come up with this lunch bowl which, with a little preparation, could be the answer.
1 small courgette, spiralized
1 small carrot, grated
1/4 avacodo, chopped
For the pesto
2/3 of a cup of pine nuts, 100g
2/3 of a cup of olive oil, 200ml
handful of fresh basil, 30g
2 garlic cloves
Tear off the basil leaves from their stems, juice the 2 lemons and peel the garlic. Then place these along with all other pesto ingredients into a food processor and blend until smooth and creamy. This will serve about 4 and if you're doing it just for you, then you can refrigerate/freeze the rest, making it less time consuming next time you need pesto.
Mix the pesto through your courgette and carrot and then top with your chopped avocado.
Obviously you can add what you want to this dish, cherry tomatoes quartered, cucumber or even a hard boiled egg quartered.
If you are taking this to work, you can have your courgette and carrot already prepared. It's best to wait until lunch before chopping your avocado, any left overs will be ok for a day or two as long as it's in an airtight container. And then mix your pesto through it before eating. Remember, the bigger the batch of pesto you make, the easier this dish is to prepare the next few times.