‘Everything’ Salad
If you’re like me and you love a chopped salad with lots of textures and flavours - this might just be your newest go-to lunch box favourite! 😋🍱
I rarely have time to prepare my lunches when I’m not working from home (on-the-go folks, ya feel me?) but this salad was packed and ready in minutes - and the best part is it can last you a couple more meals.
This chopped salad combines a bunch of colourful ingredients with the perfect balance of savoury, tangy, and sweet flavours. This is also a great way of including more legumes in your diet, and if you haven’t made them a part of your routine - it’s time to add them to your plate once a week. They’re rich in fibre and protein, helping you maintain steady blood sugar levels throughout your workday.
So if you’ve been finding yourself running low on new meal prep or lunch box ideas - this is just the recipe for you!
Lastly, here are some quick tips…
Experiment with your favourite fruits: go for whatever works best for you. (me personally, I like to add a sweet touch!)
No one likes a soggy salad, so make sure to place the dressing at the bottom of your container and only mix it in just before eating.
Keep everything bite-sized - this makes it easier to eat straight from your lunch box!
THE RECIPE
SERVES 3
Ingredients
Salad Base:
½ can of canned lentils, drained
1/3 can of black beans, drained
1 can tuna flakes in water, drained
⅓ can of canned corn, drained
1 handful of arugula/rocket leaves, roughly chopped
½ yellow capsicum, diced
½ pear, diced (altn: dates, dried cranberries, figs)
15 roasted almonds, coarsely chopped
1 tbsp fresh flat leaf parsley, chopped
1 tbsp fresh basil, chopped
3 tbsp cottage cheese
Salad Vinaigrette (per serving):
½ tbsp mustard
1 ½ tbsp lemon juice (altn: your favourite vinegar option)
2 tbsp extra-virgin olive oil
A pinch of freshly cracked black pepper
Optional: ¼ garlic, finely grated
Directions
In a large bowl, mix all the ingredients, except for the cottage cheese and dressing. This can be kept in the fridge for up to 3 days.
At the base of your lunch box, mix the mustard, lemon juice, and extra-virgin olive oil till well emulsified. Add your desired amount of lentil salad over it, followed by a dollop of cottage cheese.
Once ready to eat, shake about your lunch box to distribute the salad dressing all over. This is only done at this point so you don’t end up with a soggy salad. Enjoy!
Nutrition
Coming soon!