Do you ever get to work and are so excited for lunch that you just can’t wait for 11:30 to get here? That was me today. Back at work after a long weekend and looking forward to lunch. I made a bunch of salads over the weekend to bring for lunch this week and they turned out really good. I thought I would share so you too can enjoy salads for lunch with no effort during the week!
This salad features roasted turkey breast, avocado, and hard “steamed” eggs over a bed of crisp baby kale, mixed greens, and iceberg lettuce (for extra crunch). I packed some parmesan ranch and crispy fried onions on the side for a topper. It was delicious and filling.
Now many of you might be wondering….make ahead salads that include avocado?? I’ll share with you my trick to keeping them nice and green. First I halve them and then take out the pit. I like to also slice through them to make chunks so all I have to do at work is scoop them out. Then I take a slice of tomato and rub it over the exposed part of the avocado. This keeps them from browning. I store it in my salad container with the cut side down and they are good to go! As you can see from the picture above, I made these salads on Sunday afternoon and here we are Tuesday…still green.
I got these 2 oz containers from amazon to help me when packing lunches. I use them for salad dressings, fruit dips, ketchup, whipped cream…the list goes on. They are awesome!
This is a super simple and filling lunch that we really enjoy. I hope you like it too!
*This recipe will make 5 large single serving salads*
2 roasted turkey breasts, cooled and diced (you could also use chicken breast)
5 hard steamed or boiled eggs (pastured if possible)
1 container organic baby kale
1 container organic mixed greens
1 head organic iceberg lettuce
1 bottle organic parmesan ranch (or favorite dressing of choice)
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