| # of servings: 4 | Soak Time: Overnight (optional) |
| Preparation Time: 10 mins | Cook Time: 35 mins (optional) |
Packed with protein and calcium, this salad can be quick to put together and nutritious to eat. The different textures, flavors and basic seasoning give room to enjoy the natural goodness of the ingredients!
Ingredients:
- Chopped spinach - 1 cup
- Cubed cucumbers - 2 cups
- Grated carrots - 0.5 cup
- Cannellini beans - one 15 oz can (or) cooked
- Cottage cheese - 4 scoops
- Salt - 0.5 tsp
- Black pepper powder - 0.5 tsp
Method:
- Chop spinach into thin strips
- Cube the cucumbers
- Grate the carrots
- Rinse the cannellini beans if using from a can. If not, soak overnight and then cook in a pressure cooker ('Bean' mode in IP. See 'tips' for extra steps)
- Spread the veggies in layers, starting with spinach, cucumbers, cannellini beans, grated carrots and a generous scoop of cottage cheese
- Season with salt and black pepper powder
- Garnish with some basil leaves and serve
Tips and Tricks:
- If cooking cannellini beans, soak 0.5 cup of beans overnight. Rinse the beans well and add 4 cups water. Add salt and a little sugar while cooking. This ensures no bland spots in the salad and brings out the natural sweetness in the beans
Pictures:
Final Outcome:
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