My favourite thing to have for lunch is a lovely big, fresh salad. There are so many options when it comes to salad that you can technically have a salad every day of the week, whilst still incorporating loads of variety. The key is to build your salad using a variety of components to add the right amount of flavour, texture and nutrition. So here are my tips for salad building. It is a great practice to get into.
Also, I love to make enough dinner the night before to allow me to pack some for leftovers the next day. Leftovers are great for lunch and a great way to save time and money by buying and cooking in bulk.
- Start with your base (baby spinach, asian greens, kale, lettuce, rocket). You may even want to start with a homemade pita bread base, torn up.
- Then add your chunky vegetables (tomatoes, capsicum, cucumber, carrot, beetroot, sweet potato or pumpkin (cooked).
- Then add your soft component – cheese, avocado, sauerkraut / fermented vege.
- Then add your crunch factor – nuts or seeds
- Add a protein – fish, meat, egg, legumes
- Then add a simple oil based dressing to help you absorb all the nutrients – see some options below
Here are a few salad dressing ideas to get you going: