Broccoli and Carrot Salad

A simpler recipe here – some lightly steamed veggies with a super simple vinaigrette (2 T olive oil + 2 T lemon juice + salt and pepper). This salad offers lots of fiber, tons of outstanding vitamins and minerals, and just enough oil to coat the beans and vegetables.

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Below: A meyer lemon from South Texas. I had to curb my instinct to grab the shinier, brighter, and yellower lemons from more distant lands (somewhere in the “USA”). It doesn’t show in the photo, but this lemon was dull looking and a bit marred with skin defects. Nevertheless, I bought “local”, and enjoyed a lovely lemon flavor. Meyer lemons are thought to be a cross between a true lemon and either an orange or a mandarin.

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Below: Two minutes of steam brighten up the veggies marvelously without diminishing their crunch. The chickpeas offer their customary firm texture and mild yet wholesome flavor, and the lemon gives just the right amount of acidity. A nice, quick, and very easy side dish.

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