Even though most of us are working from home these days, we can still fall down on the meal prep. We wander into our own kitchens around lunchtime hoping for a healthy meal to just fall out of the fridge. Unfortunately, that almost never happens. Read on for some simple salad inspo.
Discovering this Goop recipe for a spin on the classic Greek salad reminded us that lunch can be an ‘assembly ‘rather than a Nigella or Gordon affair. If we have all the components ready to go in containers in the fridge it’s a five-minute job before you are dining al kitchen desko. A few minutes chopping the veg and putting them in containers in the fridge can mean you say goodbye to that head scratching at lunch where you ultimately give in and make toast….. again.
If you don’t have time to make the pickled onions, an even quicker hack is to finely chop a red onion and squeeze the juice of half a lemon over it. Leave it in a sealed container in the fridge. The lemon juice takes the very strong onion flavour down a little and leaves a much milder taste. Perfect for adding to your salad. Kale and tomatoes are in season at the moment so win win there.
Take it up a notch
If you have a little more time on your hands (or a glut of kale) we love this miso maple kale salad. It’s a little fancier but again, if you have everything prepped it can be done in no time. A tip to avoiding your kitchen looking like a crime scene is to have a bag of frozen pomegranate to hand. Adds a beautiful colour to any salad and packed with polyphenols.
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