Sorry for not posting the last two days but I was really busy at Uni trying to get things done before flying home on Saturday. Apparently it totally messed up my sister’s blog-reading schedule.
Thanks to a couple of “to-do” and “to-bring” lists I feel organized and am right on track with my work. The only thing I didn’t really consider on all of my lists is blogging and food so I’ve been finding myself snacking throughout the day. I usually eat 5 times a day so would definitely say that I’m a snacker. But for the last couple days I’ve been eating every 2-2.5 hours and have therefore sort of lost track of my food consumption. All I know is that the fridge is getting emptier so I must be doing something right 😉
What I did yesterday morning though was cut up the rest of the vegetables from the fridge, put them into a container, seasoned them with salt, pepper and dried basil and added a splash of fresh lemon juice and a drizzle of olive oil and when lunch time rolled around my meal was already prepared.
The lemon-oil dressing and the basil created an amazing aroma for the rest of the vegetable. I had the salad with a couple of slices of my favorite bread (yup you guessed right, Le Pain Quotidien Walnut bread).
This is a simple salad that you can make with any veggies you have lying around in your fridge or when you need to empty the fridge in a short amount of time (like I am now).
“I-want-an-empty-fridge” Mixed Vegetable Salad
amounts of servings depend on the amount of vegetables you use
You will need:
- vegetables, diced, cut or sliced up (e.g. zucchini (courgette), carrots, bell pepper, tomato) – you can also add beans if you wish
- 1/2 lemon
- salt and pepper
- dried or fresh basil
- 1-2 tbsp. olive oil
- Start by preparing the vegetables. Cut them however you want and transfer them into a container or big bowl.
- When everything is cut, add the olive oil and squeeze about 1/2 lemon on top. Season with salt, pepper and basil.
- Store the salad in the fridge for a couple of hours so the vegetables absorb the flavors of the dressing and serve with bread.
As I was eating the salad I thought that a couple of grains, like barley would go really well with all of the vegetables. So if you have those lying around, you can add half a cup for a little extra crunch.
I will hopefully be back with another quick post before I fly home and if not then I’ll see you from Austria 🙂