Steps to Perfect Lunch Salad

By • Mar 10, 2019 • salad

Pizza for dinner, ice cream for dessert… After a dinner like that, have you found yourself thinking: “Oh, I’ll only have salad for lunch tomorrow!”

We certainly have! Then we’ll have a small, boring salad for lunch, and end up repeating the same pizza-and-ice-cream scenario come dinner time.

So, take this advice (speaking from experience): keep your salads as big as possible. There are a few steps to follow, and your salads will never be boring again.

Keep the vegetables varied

Unless you’re a bunny rabbit, you might want to add something other than lettuce into your salad. Fresh tomatoes, cucumbers and bell peppers are great, but keep in mind that there’s a whole world of steamed, boiled, pan-fried, oven-roasted, grilled and marinated vegetables that you can add to your salad bowl.

When you’re cooking vegetables for a salad, it’s best to keep them crispy. Boil, for example, asparagus or green beans for only 3-4 minutes, and broccoli for 5 minutes. Submerge into cold water to cool. Drain well.

A huge salad is the go-to meal for all low-carb diet followers.

Add a generous portion of protein

Don’t be skimpy when it comes to protein in your salad. It will keep you satisfied for hours and hours. A stack of steak slices, chicken, fish, prawns, cheese, tofu or tempeh will have you finishing your greens, too!

Hello Chef portions are generous, so remember to transform your dinner leftover proteins into a satisfying lunch salad.

Have lots of variety in textures and flavours, and your salads will never be boring.

Don’t skip sprinkles

Sprinkles on top of a salad is our favourite part. We wouldn’t skip them for anything! They add crunch, flavour and character that salads usually need so desperately.

Toast a few spoonfuls of nuts, almonds, pine nuts or seeds to add to your salad. Or, include something a bit more surprising, like raisins, chopped dates, dried cranberries, fresh or dried pomegranate seeds, halved grapes, cubed stone fruits…

Create your own go-to vinaigrette.

Dressing, dressing, dressing

A great dressing is the one thing that transforms a collection of ingredients to a salad.

Learn how to make a perfectly balanced vinaigrette with olive oil, vinegar, lemon juice, honey or sugar, salt and black pepper. Add ingredients and taste as you go. That way you’ll find the perfect combination for your taste buds.

Ideally, a vinaigrette should be a little too vinegary and a little too salty when you taste it as is. That kind of a dressing will season your salad to a perfection. Just remember to pack it into a separate small container, and add to your salad right before eating.