Lunch Box Series: 3 Healthy Meal Prep Salads for Work!
Ever experienced a bad case of the Sunday scaries? Get a head start on the upcoming work week by meal prepping your lunches!
Not only is meal prep more cost-efficient than buying out each day, but it ensures your body stays nourished no matter how busy your day gets. By simply dedicating some time on your Sunday to plan and prepare your lunches, you can enjoy a stress-free lunch break with a nutritious and balanced meal, tailored to you.
Need some healthy work lunch ideas? Read on to discover three moreish salads that we’re currently loving in the E&E office!
01 - Prosciutto & Rockmelon Salad
Nothing says ‘Spring’ more than the refreshing combination of fruit and salad. No need to be jealous of everyone in your feed on their Euro-summer trip, when you can recreate the same delicious flavors from home in under 5 minutes!
Ingredients: 4 serves
- 8 strips of prosciutto
- 1 rockmelon
- Bag of rocket
- Bag of spinach
- 1 block of Danish feta
- Jar of sun-dried tomatoes
- Balsamic glaze
- Salt
- Pepper
Prep ahead:
- Dice rockmelon and store in an airtight container in the fridge.
Method:
- Place a handful of rocket and spinach in the bottom of your lunch container.
- Top with sundried tomatoes, diced rockmelon, crumbled feta and tear 2 strips of prosciutto.
- Salt and pepper to taste. Drizzle with balsamic glaze or pack in our small nesting container.
02 - Grilled Chicken & Quinoa Salad
Satisfy yourself this lunch break with a succulent, deconstructed Mexican chicken bowl (drool!). This healthy salad is like a warm hug from the inside out and will keep you feeling full all afternoon.
Ingredients: 4 serves
- 500g Chicken breast
- 2 tsp smoked paprika
- Block of halloumi
- 1 cup of cooked quinoa
- Can of black beans - drained
- 8 chopped tomatoes
- 1 thinly sliced red onion
- 1 cup of corn
- Coriander
- 1 Lime
- Salt
- Pepper
- Peri peri mayo
Method:
- Slice your chicken breast in half (lengthways). Coat in paprika, salt and pepper.
- Heat oil in a frying pan on high and grill chicken until golden and cooked through. Remove chicken from the pan.
- Using the same pan, char corn in the leftover seasoning from the chicken. Remove.
- Using the same pan again, grill halloumi slices on both sides until golden. Remove from the pan.
- Evenly divide cooked quinoa over 4 lunch containers.
- Top quinoa with black beans, diced tomatoes, red onion and corn.
- Once cooled slightly, slice chicken breast and place on salad along with the halloumi.
- Finish salad with a squeeze of lime juice and roughly chopped coriander.
- Before grabbing from the fridge and heading to work, drizzle with peri peri mayo or pack in our small nesting container.
03 - Nicoise Salad with Tuna
Teleport yourself to the South of France, because if anyone knows how to make a salad from tinned Tuna - it’s the French! Light, summery, crispy and tangy, this salad makes a great side dish but is hearty enough with the potatoes and boiled eggs to be a meal all on its own.
Ingredients for Salad: (4 serves)
- 8x baby potatoes
- 4x tins of tuna in oil
- Punnet of cherry tomatoes
- Capers - to taste
- 2x heads of cos lettuce
- 8x boiled eggs
- Bag of mixed leaves
- Green olives halved - to taste
- Bag of green beans
- 1 thinly sliced red onion
- Salt
- Pepper
Ingredients for Dressing:
- Black pepper
- 1 lemon - juiced
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 4 chopped shallots
- Handful of chopped basil
- Handful of chopped fresh thyme
- 1 tsp oregano
- 1 tsp Dijon mustard
Prep ahead:
- Boil potatoes until tender. Drain and leave to cool before chopping into quarters.
- Boil green beans until tender then run under cool water. Trim ends and cut in half. Store in an airtight container with the chopped potatoes.
- Boil eggs until cooked then drain and leave to cool. Store in an airtight container in the fridge.
- Shred heads of lettuce and store in a container in the fridge.
- Shake dressing in a jar until well combined. Store in the fridge.
Method:
- Place a handful of shredded lettuce into your lunch container.
- Top with the remaining ingredients. Grab 2 boiled eggs, peel and cut into quarters. Finish with olives & capers to taste and a tin of tuna (drained).
- Before leaving for work, drizzle some dressing over salad or pack in our small nesting container.
Our Tips to Keeping Your Lunch Fresh
01 - Use a stainless steel container
Investing in a quality stainless steel container (like our Bento Boxes) makes the world of difference when trying to keep your lunch fresh and crispy! Unlike plastic, stainless steel is non-porous, meaning it won’t absorb food odours or stains - helping your meal taste as it should. Plus, it’s durable and eco-friendly, making it a great choice for both you and the planet.
Shop our 800ml Bento Snack Box here!
02 - Prep your dressing separately
To avoid soggy salads, pack your salad dressing separately! This way, your greens stay crisp until you're ready to eat. Use our small leak-proof nesting container for the dressing - then when it’s time for lunch, simply pour the dressing over your salad and enjoy a fresh, crunchy meal.
Shop our Nesting Containers here!
03 - Pack your lunch in an insulated cooler bag
An insulated lunch cooler bag is your best friend when it comes to keeping your lunch chilled and fresh. Our range of insulated lunch bags are designed to maintain the desired temperature of your food, keeping cold items cool and preventing warm items from spoiling. They’re easy to carry and come in stylish designs, so you don’t have to compromise on looks for functionality.
Shop our Lunch Bucket Bags here!
Meal prepping doesn’t have to be complicated or time-consuming, and these three easy salads prove just that! With minimal ingredients and simple preparation, you can enjoy flavourful and nutritious lunches that keep you energised throughout the workweek.
See you next time on our Lunch Box Series!
