We know the feeling — after eating a granola bar and drinking two cups of coffee at work this morning, your mind is ready for a break and your stomach is growling for a good lunch. Luckily for us, Pamela Salzman, author of the cookbook Kitchen Matters, is sharing her easy desk lunches that will leave you looking forward to your afternoon meal and energized for the remainder of the day.

Saturday Chopped Salad

Serves 6

One Saturday at lunchtime, I took some leftover undressed salad I had made the day before and I put it on a cutting board and chopped it all into the smallest pieces I could. It was the most addictive salad I have ever eaten, and it was the first salad my son (who is not the biggest consumer of vegetables) inhaled. But I was confused why it was so much better than the previous day’s, which contained the exact same ingredients! Everyone had his or her own opinion about why a chopped salad is superior, but it was clear to me that tasting every ingredient and flavor in each bite was key. The goal in preparing the vegetables is to cut them smaller than the size of a pea. I use my House Dressing here because it goes with anything and everything.


1 head romaine lettuce, finely chopped, about 6 cups
3 cups diced red cabbage (or a mix of cabbage and chopped endive)
3 radishes, finely diced
½ pint cherry tomatoes, quartered (optional)
1/3 cup pickled red onions, diced (see below) or 5 pepperoncini, seeded and finely chopped
½ bunch chives, finely chopped
2 carrots, finely diced or julienned and finely chopped
2 Persian cucumbers, finely diced
2/3 cup Everyday Salad Dressing (see below)
1 avocado, diced
3 ounces feta, preferably goat milk feta, crumbled
Additional protein: quinoa, diced cooked chicken, tuna in olive oil, canned salmon, chopped hard boiled egg, chickpeas


Combine lettuce and cabbage in a large bowl. Add radishes, cherry tomatoes, pickled onions, chives, and carrots. Toss with enough dressing to coat lightly. Add avocado and feta and drizzle with a small amount of dressing. Toss very gently with your hands to incorporate into the salad without smearing avocado and feta everywhere.

Curried Chick Pea Salad

Makes 2 quarts, serves 6 as an entree

The classic curried chicken salad just got a vegetarian makeover, and I promise you won’t miss the meat. It still has the same sweet, salty, tangy, and earthy flavors you love in a good curried chicken salad, with the perfect crunch. Eat this tucked into a pita or scooped into lettuce cups (my favorite).

Fiber-rich legumes, such as chickpeas, are well known for helping to reduce cholesterol when consumed regularly. They are a fantastic source of inexpensive, low-fat protein. If you struggle with digesting legumes, try soaking them and then cooking them yourself.


4 ½ cups of cooked chickpeas, or 3 14-ounce cans, drained and rinsed
2 stalks celery, diced
2 scallions, white and green parts, chopped
1 cup chopped unpeeled apple (about 1 medium apple) or 1 cup grapes, halved
¼ cup unsulphured golden raisins (or dark raisins, if you prefer)

Read more: http://theeverygirl.com/5-healthy-desk-lunches/



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