Go-to Lunchtime Salad

Prepare your salad options in advance.

I prepare batches of these on a Sunday afternoon and they last up to the five days for my Monday to Friday lunches.

  • Grated cabbage

I use a food processor to grate a whole cabbage, place it into a round Tupperware box and mix in 4 tbsp of organic cider vinegar and a few pinches of organic sea salt.

  • Peppers

chop mixed coloured peppers and place them in the tupperware box – these can also be frozen for stir fries, chillies etc.

mix and match

Use any mixture of veggies you have, using vegetables in season is a good way to get a good variety of nutrients.

Here are some ideas:

  • spring onion
  • courgette
  • tomatoes
  • fresh coriander
  • kale
  • lettuce
  • carrots
  • fresh peas
  • raw cauliflower/broccoli
  • raw mushrooms
  • alfalfa sprouts
  • pea shoots etc.

Adding the exciting extras!

It is important to keep your salad interesting so experiment with different sauces/dips/protein options and or healthy dressings.

Here are some ideas:

  • hummus – any preferred flavours
  • salsa
  • guacamole
  • tzatziki (contains dairy)
  • boiled egg
  • chickpeas
  • lemon juice/cider vinegar with a tbsp of olive oil
  • chilli flakes
  • black pepper
  • sunflower seeds (or other mixed seeds)
  • walnuts
  • avocado
  • edamame (soya) beans

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