Salad on the Go

This salad is not only filling it is very nutritious too This recipe is from FoodFood TV channel

New Update
Salad on the Go
Main Ingredients Flax seeds, Pumpkin seeds
Cuisine Fusion
Course Salads
Prep Time 7-8 hour
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Salad on the Go

  • 1 tablespoon Flax seeds
  • 1 tablespoon Pumpkin seeds
  • 1 tablespoon Sunflower seeds
  • 1/2 cup Chickpeas (kabuli chana) soaked overnight and boiled
  • 3/4 cup Quinoa boiled
  • 10-15 Fresh blueberries
  • 10-12 Orange segments
  • 8-10 Broccoli florets blanched
  • 10-12 Cherry tomatoes halved
  • 5-6 Romaine lettuce leaves
  • 8-10 Walnuts toasted
  • 2 tablespoons Feta cheese crumbled
  • 2-3 Small red radishes sliced
  • Dressing
  • 2 tablespoons Honey
  • 1 tablespoon Mustard sauce
  • to taste Salt
  • 1 Lemon juice extracted
  • to taste Black peppercorns crushed
  • 2 teaspoons Extra virgin olive oil


  1. Dry roast flax seeds, pumpkin seeds and sunflower seeds in a non-stick pan for 2-3 minutes.
  2. To make the dressing, mix together honey and mustard sauce in a bowl. Add salt and mix well.
  3. Add lemon juice, crushed peppercorns, olive oil and mix well. Transfer in a small bottle. Cover and set aside.
  4. Mix together chickpeas, quinoa, blueberries, orange segments, broccoli florets and cherry tomatoes in a mixing bowl.
  5. To make each portion, transfer a portion of salad in a glass jar. Tear some lettuce leaves and add. Top with some roasted seeds and add some more salad.
  6. Alternatively, place a portion of salad in another glass jar. Top with torn lettuce leaves, some walnuts, ½ tablespoon cheese, some roasted seeds, some radish slices and some more salad.
  7. Drizzle the dressing and serve.