Lunch in a Box/ Salads

Salad for Nick

For few years now, most of the days I’ve been eating salads for lunch. For me salads are the most satisfying and refreshing option. Especially, if you are stack for a whole day in the office (or home) in front of the computer screen. It’s easy to fall in a trap of constant snacking and eating, but not feeling satisfied. Before I did a sugar detox and learned how to control sugar level in my blood, I snacked a lot. I would sit in front of the computer and for an hour ‘fight in my head’ about going and getting another biscuit. Or choose to have a ‘healthy’ snack, but then eat more then half a packet of rice cakes at one go… and still feel hungry.

Coming back to salads, if you make sure that they are loaded with vegetables, proteins and healthy fats, they make the most complete dish. I hardly ever snack anymore and if I need to buy a ready lunch, I find it very hard to find something, what is satisfying, fresh, not processed, will keep me going for the rest of the day and has a reasonable price(!).

When it comes to making salads for lunch, I’ve never followed any recipes and just used whatever I found in the fridge. Saying that, you need to have something in your fridge ;). For years, when we lived in the UK, we had a weekly home delivery of fresh organic, seasonal vegetables from Riverford. I can’t recommend highly enough their service, ethics of the company and the quality of their products (we also order from them eggs, yogurt and fruits). When I was shopping in supermarkets I always ended up buying the same vegetables and some I couldn’t even buy because they didn’t seem fresh or weren’t available…

Through this ‘Lunch in a Box’ category (which could also be named ‘Salad in a Box’, as I think during the summer will mostly concentrate on salads), we would like to encourage everyone to make homemade lunches, to take to work. You can easily prepare it in under 10 minutes (or even less if you cut vegetables a night before). I like to cut vegetables fresh, and I just make sure that the salad in the fridge is washed and if I have a any herbs (like spring onion, parsley or  coriander) they are also washed and chopped.

The salad in this post we called ‘Salad for Nick’, as when we launched this blog Nick said he was waiting for some salads recipes. He use to work with Pawel back in the UK, and once when I had chance to meet him in person, he told me that Pawel’s lunch salads always look so mouthwatering and delicious. Of course I prepared this salads, so couldn’t get any better compliment. Thank you Nick!

So our first salad from ‘Lunch in a Box’ features green salad, fennel, cucumber, carrot, apple, goat’s feta & walnuts. Fennel is an amazing vegetable, which I like to eat raw in the salads with a drizzle of lemon juice or vinegar. It’s also herb and spice at the same time. When you eat it raw, just remember to slice it thinly and leave it to marinate for some time before eating. Quantities in this salads are approximate and feel free to adjust it to your personal preferences. Also, Pawel came with an idea to work out the price of the salad (1 serving). We based it on prices of organic vegetables available in our area (Ontario, Canada), however they will give an approximate idea. The cost of this salad is approximately CA$ 6, which I think  for a fresh and organic lunch box meal is great. We really would like to invite everyone to make homemade lunches, which are much healthier and cheaper option. We hope this recipe and any future will inspire you to make your own ‘Salad in a Box’.

If you made this salad please share it on Instagram #vegeregislunchinabox

Salad for Nick

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Serves: 1 lunch box
Prep Time: Under 10 minutes

Approx. price for this salad - 1 lunch box using organic products: CA$ 6, GBP 3.50, US$ 4.50, EUR 4.

Ingredients

  • 2 handfuls green salad leaves
  • 1 small cucumber (approx. 90g), sliced
  • 1/2 small or 1/4 big fennel bulb (approx. 120-150g), sliced thinly
  • 1 small carrot (approx. 60g), sliced into ribbons with vegetable peeler
  • 1/2 small or 1/4 big apple, sliced
  • 1/2 lemon
  • 2-3 tbsp goat's feta cheese, cut into cubes or crumbled
  • 2 tbsp walnuts, roasted & chopped
  • drizzle of olive oil
  • freshly ground pepper to taste

Instructions

1

In a lunch box layer salad leaves, cucumber, fennel sliced, carrot ribbons and apple slices.

2

Squeeze half on lemon on the top of the salad.

3

Add feta and walnuts. (You can roast walnuts few days before and store in the jar in fridge. Roast walnuts in 350F (180C) for 5-8min, stirring half way through).

4

Add a grind of black pepper and drizzle of olive oil. Cover box with the lid and enjoy for a lunch!

Notes

Vegan option - replace feta with 1/2 avocado.

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