So when we think of a healthy lunch, the first thing that probably comes to mind is a salad right? You are probably imagining a boring salad with romaine, maybe some onion and grape tomatoes? BORING. Salads are honestly the most versatile meal and have so much potential for delicious excitement!
This salad literally took me under ten minutes. I put my baby boy down for a nap, ran downstairs and decided on this meal and made in less than ten minutes so I could run back upstairs and get some work done before he woke up! The only thing I would have changed if I was going to pack this salad to go would be packing the toppings of the salad in another container so that my greens wouldn’t get wilted.
I made my salad with tofu (sometimes I use tempeh also) but this can be made with chicken, I could even see this with steak as well or shrimp! The only difference would be making sure those meats are cooked all the way through before adding them to your salad. I chose tofu because I do not have to worry about it being under-cooked and I was rushing!
What you will need:
- Greens: I decided to have an arugula salad. arugula is such a tangy, fresh delicious green and oh so good for you. Containing protein, vitamin C, Vitamin K, and calcium, arugula is an amazing green to have for your lunch! I used about two cups of arugula in my salad.
- Raw Veggies: For my other non cooked toppings I decided to use some halved heirloom cherry tomatoes, and some avocado. Tomatoes are a lovely hydrating topping to a salad, their burst of flavor spices up any meal! Avocados are a great source of protein and have more potassium than bananas that are known for their potassium.
- Tofu (or a meat option): I chose tofu for my salad, it cooks very quickly and I do not have to worry about salmonella from raw meat. I also threw in red onion and zucchini with my tofu and grilled them on my Cast Iron Skillet with a little olive oil.
- Sriracha Sauce: I seasoned my tofu, onion and zucchini with my delicious sriracha sauce from trader joes. (click the link to find out where to get sriracha)
Lay your greens in an appropriate sized bowl. Put that aside. on a frying pan heat up a small amount of olive oil (less than a tablespoon) only on medium heat you don’t want to burn anything. I chopped my tofu into cubes, chopped my red onion and zucchini and tossed them on the pan, drizzled them with sriracha. While that was cooking I chopped my tomatoes, and cut my avocado. I placed my tomatoes and avocado on top of my greens in the bowl. Once my tofu and veggies were cooked lightly, I tossed them on top of my salad also and drizzled a little more sriracha on top. (have a glass of water handy though because boy does that sriracha have a KICK) Then, Enjoy!!
This salad didn’t even need any dressing, the veggies and sriracha were enough to make it flavorful and delicious. I love the spicy kick because eating this salad automatically makes me drink more water because of the spice. I cooked this up so quickly and it was so good! Give this salad a try! Let me know if you did something differently and what you thought? Thank you for following! -Alexa-