This vibrant Green Veggie Jumble is a nutrient-rich salad that can be enjoyed as a side or a meal by adding protein. Packed with fresh veggies, healthy fats, and a zesty lemon vinaigrette, it’s an ideal choice for a low-carb, diabetes-friendly dish.
Prep Time | 10 mins |
Cook Time | 10 mins |
Meal Type | Side Dish |
Servings | 1 |
Carbs | 10.9 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Tenderstem broccoli:
Rich in vitamin C, fibre, and antioxidants, it supports immune function and digestion.
Snow peas:
Low in calories and high in vitamin K, snow peas help with bone health and provide a satisfying crunch.
Avocado:
Loaded with heart-healthy fats and fibre, avocado promotes healthy cholesterol levels and supports digestion.
Cucumber:
High in water content and low in carbs, cucumber helps with hydration and adds a refreshing crunch.
Chickpeas:
A plant-based source of protein, chickpeas are high in fibre and support muscle health.
Baby spinach:
Packed with iron, vitamins A and C, and antioxidants, spinach supports immune health and skin vitality.
Low Carb Green Vegetable Jumble
Ingredients
For the salad:
- ½ tbsp extra virgin olive oil
- 1 cup tenderstem broccoli, washed and trimmed
- ½ cup snow peas, trimmed
- ½ avocado, sliced
- ½ cucumber, sliced thinly lengthwise
- ⅓ cup chickpeas, canned, drained and rinsed
- ⅓ cup baby spinach, washed
For the lemon vinaigrette:
- 1½ tbsp extra virgin olive oil
- 1 tbsp lemon juice
- ½ tsp lemon zest
- ½ garlic clove, minced
- salt and pepper, to taste
COOK MODE
Instructions
- Heat ½ tablespoon of olive oil over medium heat in a frypan. Add the tenderstem broccoli and snow peas. Cook for 2-3 minutes until tender-crisp. Set aside to cool.
- Starting at the narrow end, roll the cucumber slices into rosettes.
- Combine the cooked tenderstem broccoli and snow peas with the diced avocado, chickpeas and baby spinach in a medium-sized salad bowl.
- In a small bowl, whisk together 1.5 tablespoons of olive oil, fresh lemon juice, lemon zest, minced garlic, salt and pepper until well combined.
- Drizzle the lemon vinaigrette over the salad. Toss gently to coat all the ingredients evenly. Insert the rolled cucumbers throughout the salad and serve.
Notes
- Use a vegetable peeler to cut long slices of cucumber.
- You can customise this salad by adding grilled chicken, a tin of tuna or prawns for extra protein.
