Lunchbox Salad

15. February, 2009

I often make a large salad as a side dish to a dinner and pack the rest for my lunch the next day. I love mixing fruits, vegetables, leafy greens such as spinach, nuts and often mix chickpeas or kidney beans into the salad as well. I also try to add some avocado and/or walnuts into my salads since they are so good for our heart and general health. Eating salads such is this is like swallowing the contents of a jar full of vitamins (without the stomach ache of course!). Seriously though this is an extremely healthy lunch!

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A colourful and extremely healthy salad, perfect for lunch

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free
Vegan

Lunchbox Salad

Serves 1

Ingredients

100 grams (3½ oz) tinned chick peas (weight measured after draining)
1 pepper (orange or red), chopped coarsely
Handful of seedless grapes, sliced in halves
Half an avacado, ripe, cut into cubes
4 sundried tomatoes, sliced thinly
5 cherry tomatoes, sliced in halves
Lettuce leaves (such as rocket, watercress, cos, spinach and more)
Handful of walnuts, chopped coarsely (optional)

Preparation

Drain the tinned chick peas and set 100 grams aside.
Cut the pepper in half, remove the seeds and chop coarsely.
Slice the handful of grapes in halves.
Cut the avocado in half lengthwise. Gently twist the two halves in opposite direction if you find the flesh clinging to the pit. Remove the pit, either with a spoon or by spearing with the tip of a knife. Place one half face down, then peel and chop coarsely.
Pat the excess oil off the 4 sun dried tomatoes and chop finely.
Slice the 5 cherry tomatoes in halves.
Chop the handful walnuts coarsely.
Wash the lettuce leaves, pat dry and tear coarsely.
Place the pepper, chick peas, lettuce leaves, grapes, avocado, cherry tomatoes and sun dried tomatoes in a large bowl, mix carefully and transfer to a lunch box. Scatter the walnut pieces over the salad. Be careful to close the lid properly so the avocado won't discolour.