Lunchbox Salad Recipe

Hello everyone! For those who follow me on Instagram (@wellnessandwelldrinks) you know that I eat dinner at work. Lately, people have been asking me how I do this, especially because I do not have a fridge or microwave (I work at a dance studio if that makes more sense), so I am limited to options. I also do not like to wait to eat until I get home (around 9-9:30pm) because I go to bed early. If I eat right before bed, I tend to get a stomach ache and my body doesn’t get the proper chance to continue to burn calories. So, I try to eat my dinner between 5pm and 6:30pm because that is what is best for me.

What do I bring for dinner? Well, I am a huge fan of kale (as we all probably know by now) so I like to bring a kale salad. For this post, I am going to break down the recipe I most use piece by piece, but I will also offer replacements to create different flavors of salads (thats how I avoid getting bored with it!) Read below for the recipe!

Lunchbox Salad Recipe

This recipe is going to be written a bit differently than my usual recipes. I’m going to go step by step and show you how I build my salad.

  1. Kale. About 2 cups, chopped. Remember to always wash and dry your kale IMG_5411
    before using it. Lately, mine has had dirt still on it, which I don’t want to eat. Not to mention your kale was sitting in a store or the farmer’s market where others possibly touched it or something else did. Wash away all possible impurities or contaminants! I do not like buy prepackaged kale because I don’t typically eat the steams when it’s raw. So, I prefer to cut my own. But please do whatever is best for you! This is my preference, but if you like eating kale your way, do so! You are still eating kale after all!
  2. Basil. About 1/2 cup, chopped. I love fresh herbs. I IMG_5412like to chopped them up and add them to my salad because I think it adds more flavor. This is a great tip for those of you who aren’t kale lovers like I am. It will give you a different flavor and allow you to still eat kale, but with ease. Basil also has great nutritional value as well. It is not just for pizza or pasta! Put your chopped basil in your container with your kale and mix it around a bit!
  3. Avocado. 1 medium, cubed as best as you can! Avocados will always be one of my IMG_5413
    favorite foods. I love how they add healthy fats, add a creamy texture, and make my tastebuds soar from bliss. As a Californian, they are a staple to my life. Dramatic? Maybe a little. Delicious? Absolutely. Try squeezing a bit of lemon or lime juice on top to avoid having brown avocados in your salad. If needed, season your avocado pieces with salt and pepper.
  4. Quinoa. 1/4 cup, fully cooked and cooled. A healthy alternative to rice, and surprisingly a delicious addition to salads. I do not eat too IMG_5416
    many carbs, mainly because I am gluten-free and a majority of gluten-free products are even higher in carbs (not even the healthy kind). However, quinoa offers more than just a health carb option, it also contains protein and makes your salad a bit hardier. Vegetables can be filling on their own, but there is nothing wrong with adding a carb to your salad, especially if it is a meal. Plus, eating quinoa is better than croutons or those yummy, but greasy tortilla crisps.
  5. Chicken. 3/4 cup, chopped and cooled. Or 1 breast. I love chicken breast; it is so img_5417.jpgversatile, low in calories, and has so much protein. I personally do not eat a “full breast”. I take the chicken breast and cut it in half to make 2 thin breasts. I started doing this in college to make my chicken last longer, but also because it cooks so much faster! Less than 5 minutes on each side which is great for my busy lifestyle. My chicken marinated in 1 tablespoon of balsamic vinegar, salt, and pepper before I cooked it in a skillet with 2 tablespoons of olive oil. This adds flavor without too much added sodium.
  6. Dressing. I like to make my own dressings, just so I always know what is going inside of my body. Also, store bought dressing a lot of times has added sugars and carbs. For this salad, I mix 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, salt, and cracked pepper. Yum.
  7. Pack and enjoy! Don’t forget your ice pack.

Alternative flavor options:

  • Kale, cilantro, avocado, quinoa, and black beans with a salsa verde dressing
  • Kale, parsly, tomato, quinoa, and chicken with a pesto dressing
  • Kale, dill, avocado, quinoa, and chicken with a honey dijon dressing
  • Kale, mint, watermelon, feta cheese, and onion with a balsamic dressing

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Hello, I am Emilee Grochowski and I am the creator of Wellness and Well-Drinks. I am here to share the trial runs, the ups and downs, the happiness, the sadness, and what I have learned all while drinking a tequila soda with 2 limes (hey, don’t knock it till you try it!)

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