RECIPES

Parsley Coach Jackie’s BYO Lunch Salad Recipe

by
Jackie Damboragian, Health Coach
Health Coach
July 28, 2015

For years now I’ve been bringing my lunch to work. It’s a habit I formed when I started eating healthier and I’ve just never looked back – it’s a great way for me to eat the clean, high quality foods I enjoy without breaking the bank or having to think much about it.

I’ve found that they key move in mission: bring lunch to work is making it the night before! I view it as a nice little ritual after dinner. It’s a great time to sip on some tea, digest my dinner and prep for the day ahead.

This really isn’t cooking, it’s more like assembling. The more you prep on a Sunday for the week (chopping veggies, washing and prepping greens, making a batch of lentils), the easier it becomes to assemble your lunches throughout the week. Also, there is nothing wrong with buying the organic boxed greens! These are great to have around to not only easily make salads for lunch, but to throw in smoothies and to use for dinner salads too.

Here’s my lunch salad roadmap:

Pick a green:
Arugula
Romaine
Red Leaf Lettuce

Pick a protein :
½ cup of beans (lentils are my fave!)
1 can wild sardines in olive oil
1 can wild salmon
2 hardboiled pasture raised eggs

Include vegetables of choice:
chopped celery, carrots, cucumbers, radish, tomatoes… whatever you love!

Fresh herbs:
This time of year it can be so nice to add some basil, cilantro or parsley to your salad for added flavor

Pick a healthy fat:
¼-½ avocado
¼ cup raw sunflower seeds
¼ cup raw pepitas
olives

Make a simple salad dressing:
Add 2 tbsp olive oil, 1 tsp raw apple cider vinegar, 1 tsp dijon mustard and salt and pepper to taste

Directions:
Night before, add all ingredients (except for avocado, canned fish and dressing) to lunch container.

If using avocado, it’s best to bring the whole avocado to work and slice it fresh when you get there. You can then leave the other half (the side with the pit still in it), in the fridge to use on your salad the next day.

If using either of the canned fishes, I recommend bringing it to work in it’s package and when you’re ready to eat placing it on the salad.

Make the salad dressing in a little well-sealed dressing container. Pour over before eating.

Crucial part:In the morning, remember to throw it in your bag!

Bringing your lunch to work even three days a week is a great way to nourish yourself and avoid being tempted by potentially heavier, not-so-clean foods you may find out there during the lunch hunt.

by
Jackie Damboragian, Health Coach
Health Coach

Jackie is the Director of Coaching Services at Parsley Health. She has over eight years of health coaching experience, both in person and virtually, in functional medicine settings. Before joining Parsley Health she worked for Dr. Frank Lipman in his NYC practice. She holds a Health Coaching Certification from the Institute for Integrative Nutrition as well as additional training from the School of Applied Functional Medicine.

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