Post on: 2019-05-23.
Posted in: Cook.
This aPEAsingly crunchy salad recipe will PEAs any lunch foodie.
No more soggy salads for lunch. This salad can take the dressing! Lunch boxes will never be the same again.
How do you pack a salad for lunch? So many times you go to eat your salad at lunch and it’s turned into a soggy mess. Sure, I got smart and put my salad dressing in a different container – that was until the dressing container spilt all over my lunch box and I was left with a mess worse than my kids make. Argh! Time to pack a salad for lunch that will hold up.
You probably already know how important it is to eat more vegetables. It’s associated with many health outcomes: reduced risk of heart disease, cancer, diabetes, obesity and more. But, since leafy greens can get soggy in your lunch bag you may NOT reaching for vegetables as often as you should. Lettuce on a sandwich is a melted mess by noon. Don’t even get me started on what my leafy green salad looks like after a morning in the container. Let’s bring salad back to the lunch box!
I’m putting salad back to my lunch box with this delicious, crunchy creation. Filled with beans and peas it offers a great protein punch to help get you through the afternoon without reaching for that box of donuts brought in for the meeting.
Having a rainbow of colours means it contains a wide variety of nutrients: vitamins, minerals and antioxidants. Love these nutrients! They are tasty and energizing. Plus, they boost my cognition for an afternoon by the keyboard and may even fight the wrinkles forming when my forehead creases into that “I’m concentrating” look. Oh, I hear you – Aging Bites, but it doesn’t have too.
The best mornings are those when you can’t wait for lunch!
Missing some of these ingredients – never fear! I’ve made this salad for lunch many times using various crunchy vegetables and it turns out great. Alternatively, if you highly despise one of these ingredients, leave it out.
Recipe: Healthy salad you can pack for lunch
An aPEAsingly crunchy lunchbox salad
1 chopped yellow bell pepper
1 cup cooked and cooled edamame beans
1/2 cup cooked green peas
1 large handful of green beans
1 cup of chopped red cabbage
1 carrot, shaved or diced into chopsticks
In a large bowl, mix all of these delicious vegetables, pea and beans together. For the dressing, mix together a 1/2 cup of avocado oil with a splash of lemon juice, maple syrup and sesame oil. Add in some freshly grated ginger and crushed garlic. Add a tablespoon of miso paste and stir well until blended. Ideally, make the dressing a head of time – it tastes better when it’s had time to sit and meld together.