I'm not very good at making lunch for myself. In fact, eating a proper mid-day meal is such a challenge for me that I made it one of my food goals for 2012.
It's not that there is a shortage of food available to me, because I cook something almost every single day. The problem is that I try to cram so many things into the hours I have free when the kids are at school, that I end up picking at whatever I've made as I move through the day, doing the things that I need to get done.
The good news though, is that I'm slowly improving! A few weeks ago, Simple Bites covered this very same topic and I was so relived to learn that I'm not the only non-lunch eater out there. I'm trying hard to put a lunch plan for me into my weekly family meal plan, and it started last week with this salad.
It seems simple enough to think about having a salad for lunch, but it's not really prime produce season if you know what I mean. This one is composed of what is available though, and there is enough healthy fats, protein and bulk to make me feel satiated.
I just need to remember to eat it.
Chopped Salad
- 4 romaine lettuce leaves, washed and chopped
- 3 radishes, thinly sliced
- 1 carrot, peeled and diced
- 1/2 avocado, diced
- 1/4 cup crumbled feta cheese
- 1/4 cup chickpeas
- 1/4 cup chopped pita wedges, croutons etc.
- Lemon-tarragon dressing (recipe below)
Combine all of the ingredients, except the salad dressing, in a large mixing bowl and toss to combine.
Drizzle the lemon dressing over the salad and eat immediately.
Lemon-Tarragon Vinaigrette
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1 teaspoon dried tarragon
- 1/4 cup olive oil
Place all of the ingredients in a lidded jam or mason jar, and shake to combine.
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