Healthy Lunch Salad Recipes to Take to Work

Healthy Lunch Salad Recipes to Take to Work

Salads are an easy to make and easy to eat food item. They are popular for their health benefits and low calories and high nutritional value. Mixing together several healthy salad ingredients (most of them are leafy vegetables), along with pepper and salt and also an added bonus of a sauce or some other dressing will make a wonderful and healthy salad for your lunch time at work.

If you are conscious about what you eat and try to eat healthy foods, then this article is meant for you. You can make a salad lunch that is both low in calories yet also makes your stomach feel full. There is a large variety of the kinds of salads that you can make to take to work. Read on to learn some great salads that you can have for lunch hour at work.

1. Avocado, black bean and barley salad1


  • 1 cup of carrot juice
  • Half a teaspoon of thyme
  • Salt (amount according to your taste)
  • 1/8th of a teaspoon of Cayenne
  • Half a cup of quick cooking barley
  • 3 tablespoons of fresh lemon juice
  • 1 tablespoon of olive oil
  • 1 can (19 ounces) of black beans (rinse and wash them thoroughly)
  • 1 cup of freshly diced tomatoes
  • Half a cup of diced and sliced avocado pieces


Take one cup of carrot juice and pour it into a medium sized sauce pan. Then add in cayenne, salt and thyme and mix it well into the juice. Turn on the heat for the sauce pan and let it come to a boiling point before you add in the barley. While you are adding the barley, reduce the flame beneath the sauce pan.

Let the barley simmer and cool down in the juice mixture for 15 minutes until it has become tender. Now take another bowl and put 1 tablespoon of olive oil and 3 tablespoons of lemon juice to it.

Now take the cooked ingredients out of the sauce pan and add them to the bowl. Coat this mixture with lemon juice and olive oil dressing. Also add beans, diced and sliced avocados and tomatoes to the bowl and carefully mix them together.

This salad is best served at room temperature so you can carry it in your work bag without having to worry about it going stale.

2. Pita & chickpea salad2


  • 4 sesame pita breads
  • 2 cans (15 ounces) Drained and rinsed chickpeas
  • 1 sliced and diced cucumber
  • 4 large beefsteak tomatoes
  • 6 chopped scallions
  • Half a cup of pitted black olives (preferably kalamata olives)
  • 1 and a half tablespoons of olive oil
  • 2 teaspoons of olive tapenade
  • 1 tablespoon of freshly chopped mint leaves
  • Pepper (according to taste)


Take the pita bread and cut it in half with a sharp knife. Then place the pieces of the bread onto a baking sheet, with the sides of the sheet cut and turned downwards. Put the bread slices into a preheated oven and leave them there until they are crispy and golden brown. Turn them over once to ensure that both sides have the same consistency and crispiness.

Now let the bread slices to cool down and then cut them up into tiny bite sized pieces. Now take one bowl of medium serving size and mix the tomatoes, chickpeas, cucumbers, scallions and olives in it. Now take another bowl and in it, mix olive oil, mint, tapenade and balsamic vinegar. If you want, you can season the salad with black pepper according to your taste. As a final touch, garnish the mixture with tiny mint leaves pieces and this delicious salad is ready to eat.

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