If you have a small selection of salad fixings, it’s so EASY to pull lunch together!
Start with field greens, I always buy box ones instead of in a bag, they ‘last’ longer. Then toppings like mini sweet peppers, sugar snap, cucumber, radish for color & crunch. Tomatoes, carrots, cut them in different shapes for variety.
Key is to have some protein to give you energy. I often have leftovers but also roast chicken, salmon or chicken sausage are typical.
Buy a few different salad dressings to keep your palate revved! I like making my own vinaigrette, so easy, I’ll post separately.
Last, add some nuts like walnuts, toasted pumpkin seeds, black or white sesame seeds.
If you need a little carb, go for baked sweet potato, quinoa, couscous or leftover brown or red rice. Just add to salad. You’ll find all these will bulk up your salad bowl and fills you up!
If I feel like spicy, I’ll add Lingham’s chili sauce or Yuzupao, wakes up your taste buds and oh so yummy, enjoy!
Here are more ideas for your lunch:
5 Lunch Tips
Lunch Ideas
Yin Yang Lunch
Love to hear what you have for lunch?
lunch
Miso Soup & Salad
Tip for making quick, tasty lunches? Have a few ingredients handy like miso paste & soup in cartons, walnuts, all have good shelf life. Scallions is a must, they garnish, add a punch to everything plus give chicken breast & yellow miso soup some color! Don’t be afraid to use leftover cooked vegetables to salad. I had spicy brown bean eggplant, broccoli & roast sweet potatoes which I added to spring mix, tomatoes, walnuts & scallions. I’m in love with a ‘vase whisk’ I bought recently which is perfect for my home made salad dressing. I’ll tell you more about this in another post. Drinking soup from my black & red lacquered bowl with lid makes it taste so much better!
Miso Soup & Salad
Tip for making quick, tasty lunches? Have a few ingredients handy like miso paste & soup in cartons, walnuts, all have good shelf life. Scallions is a must, they garnish, add a punch to everything plus give chicken breast & yellow miso soup some color! Don’t be afraid to use leftover cooked vegetables to salad. I had spicy brown bean eggplant, broccoli & roast sweet potatoes which I added to spring mix, tomatoes, walnuts & scallions. I’m in love with a ‘vase whisk’ I bought recently which is perfect for my home made salad dressing. I’ll tell you more about this in another post. Drinking soup from my black & red lacquered bowl with lid makes it taste so much better!