four fun lunch salads

Something I’ve found quite tricky since revamping my eating is lunches. I’ve just started working again after being out of work for a few months, so getting into a routine of preparing good lunches and taking them to work with me has been a readjustment (especially on particularly lazy days). One thing I’ve noticed is that grabbing food for lunch on the go is very difficult when choosing to eat natural/sugar free. Sandwiches, soups, even salads I’ve found in supermarkets and take-aways have almost all been full of sugar and preservatives. The ones that aren’t, cost a small fortune.

I was on the hunt for healthy, quick, easy and fulfilling lunches that I could prepare at the start of the week; ‘salads!’, my mind chimed in. ‘Hmmm, but salads are boring’, I huffed back. Thankfully, after some pinteresting and some tweeking, I found and tried four fun salads that are exciting to eat, easy to prepare, nutritious and don’t break the bank.


1 – Mediterranean grilled veggie salad



(adapted from here)

Ingredients – makes a lunch salad for one:

For the salad –

1 courguette

1 red pepper

2 spring onions

2 handfuls mixed leaves (I used spinach & rocket)

1 handful of green olives

For the dressing –

1 tbsp extra virgin olive oil

Juice if half a lemon

Pinch of salt & pepper



I used a George Foreman grill (very handy for quick, healthy grilling), but you can use a pan or griddle.

Slice courgette and pepper into thick slices, and place on the grill/hot pan. Grill for 8-10 minutes until charred and soft.

Meanwhile, mix together the dressing ingredients, chop the spring onions and toss with the mixed leaves and the dressing.

When the veggies are done,  toss them with the leaves and throw in the olives.



2 – Balsamic roasted beetroot and goats cheese salad



(adapted from here)


Ingredients – makes a lunch salad for one:

2 beetroots (either fresh or vac-packed)

Pinch of salt

1 1/2 tbsp olive oil

1 tbsp balsamic vinegar

1/2 tbsp organic maple syrup

Mixed leaves (again – I used spinach and rocket)

Handful of goats cheese, crumbled



Preheat oven to 200 degrees.

Chop up beetroot into inch cubes and toss them in the olive oil and salt in a large bowl.

Spread the beetroot out on a foil-lined baking sheet and pop in the oven for around 20-30 minutes until soft.

In the meantime, combine the balsamic vinegar and maple syrup in a small saucepan and cook over a medium heat until the mixture has reduced to about half, then take off the heat and set aside.

Once the beetroot has cooked and cooled, mix them them into the balsamic mixture until coated and sticky.

Toss the beetroot with your mixed leaves and crumble goats cheese on top.



3 – Mexican chicken and avocado salad


(adapted from here)

Ingredients – makes a lunch salad for two:

2 chicken breasts

1/2 tsp ground cumin

1/2 tsp mild chilli powder

1 tbsp olive oil

Handful of cherry tomatoes, halved

1 red onion, thinly sliced

1 avocado

Handful of olives (green or black)

Mixed leaves (I used spinach and rocket)



Mix together the oil and spices in a large bowl, add the chicken breasts and coat them with the mixture.

Grill the chicken breasts for 10-12 minutes until charred and juice (again, I used George Foreman but you can use a pan/griddle).

While the chicken is cooking, slice the onions, tomatoes and avocado.

When the chicken is done, slice it and toss it with the rest of the ingredients, olives, and dressing (I used the same dressing as with the mediterranean salad).



4 – Pear, goats cheese and cranberry salad



Ingredients – makes a lunch salad for one:

1 pear

Half a red onion

Handful of dried cranberries

Handful of rocket leaves

Handful of goats cheese

Splash of balsamic vinegar



Thinly slice pear and red onion. Toss with rocket leaves, balsamic vinegar, cranberries and crumble goats cheese over the top.








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