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Green salads are a great, healthy lunch option, but I find that they don’t pack that well and you can’t really make them ahead of time. Soggy lettuce for lunch? No thanks! I somehow got the inspiration to make a layered vegetable salad the other day when I had to pack my lunch for the road. I started with some leftover quinoa that I put on the bottom of a portable glass bowl as a base:
Then, I added some of my Green Goddess Salad Dressing which is just avocado blended with garlic and vinegar:
Next, a layer of chopped red bell pepper and onions,
The protein for this salad came in the form of black beans, about a half a cup:
I finished the bowl with some spiralized zucchini and my homemade peach salsa.
While I was at it, I made one for my husband as well, his was just bigger. You can see I topped each one with about 1/4 of an avocado. I had mine when I was on the road and it was an amazing meal! It was fresh, healthy and the flavors melded together overnight so it was really delicious. I also felt really good about eating so many raw vegetables for lunch. Now that’s what I call FAST food!
I’m so smitten with this salad idea that I’m making them at home now as my new go-to lunch. I made this one yesterday with one of my leftover quinoa burgers, tahini dressing (chickpeas blended with sesame seeds, garlic and lemon juice) and even threw in some kiwi on the side:
Did everyone have a nice weekend? I finished my practicum paper and presentation that I have to give in 2 weeks. I am trying to finish up all my summer school-related activities so I can have at least a week to 10 days of break before the fall semester starts. Are there any recipes or food ideas that you consider your brainchild? I’m taking credit for this layered salad although I’m sure it’s not as innovative as I’d like to believe. 🙂