These salads can be prepared to be eaten warmed up or cold.
Here is my go to lunch prep template for 5 days of lunch:
- 20oz cooked and chopped lean protein (I normally bake it) – chicken breast, turkey breast, ground turkey, salmon
- 1 can of beans, drained and rinsed – garbanzo, kidney, black, cannellini, etc…
- 2 cups of crunchy veggies – celery/cucumbers raw or carrots/green beans/broccoli blanched in 30 secs of boiling water
- 2 cups of uncooked filler – Cook filler before adding. I like to use rice, quinoa or orzo pasta
- 2 tbsp of olive oil
- Garlic salt & Pepper to taste
Mix it all up in a big bowl and split in to 5 servings. This averages to about 350-400 cal per serving.
Some modification ideas to change it up
- Mediterranean- green beans, garbanzo beans, black olives, red onions, toss with balsamic vinegar & lemon juice, top with feta
- Southwest – tomatoes, canned corn, black beans, chopped cilantro, top with shredded cheddar cheese
- Asian – snow peas, bamboo shoots, mung bean sprouts, splash of soy sauce & sesame seed oil or teriyaki sauce