SALAD RECIPES

3 Ideas to Prepare your husband’s Lunch for Work

Today, we will think about husbands, and we will give their wives 3 ideas to prepare a special and easy lunch. The majority of husbands appreciate their wives, and also wives do the same thing, it’s like a law.

Yes, you can make lunch with no cooking and store it in a box or container until tomorrow.

Here are three ideas:

1- Caprese Turkey Salad LunchBoxes

Ingredients :

  • 1 cup cherry tomatoes, cut in halves.
  • 1/2 small, diced avocado.
  • 8-10 olives.
  • 4 oz high-quality mozzarella, cubed.
  • 6 thin-cut nitrate-free turkey slices, all rolled up together and sliced.
  • 2 Tbsps homemade pesto.
  • sea salt and freshly ground black pepper.

Method :

– Bring an airtight container, arrange elegantly all the prepared ingredients.

– Drizzle with pesto sauce and season with sea salt and black pepper to taste.

– Cover and refrigerate for up to 3 days.

Enjoy!


2- Greek Salad LunchBox

Ingredients :

  • 2 sprouted wheat pitas, sliced into triangles.
  • 1/2 cup cherry tomatoes cut in halves.
  • 1/2 cup thin-sliced cucumber.
  • 1/2 cup chickpeas, rinsed and drained.
  • 1/4 cup Kalamata olives, pitted and halved.
  • 1/4 red onion, sliced thin.
  • 1/4 cup homemade Tzatziki sauce.
  • 1 Tbsp fresh chopped parsley leaves.

Method :

– With the ingredients listed, we will make 2 servings. So you will need to use 2 airtight containers to organize equally the ingredients.

– Cover and refrigerate for up to 3 days.


3- Veggie Sushi lunchbox

Ingredients :

  • 4 Tbsp homemade hummus.
  • 2 green onions, thinly sliced lengthways.
  • 1 yellow bell pepper, cut into strips.
  • 2 carrots, cut in matchsticks.
  • 1 avocado sliced.
  • 3 sprouted wheat tortillas.

Method :

– Place tortillas on a cutting board and spread the hummus over them equally.

– Top with bell peppers, green onions, carrots, and avocado.

– Roll the tortilla tightly around the vegetables as shown, then slice crosswise into 1.5-inch slices.

– Arrange the veggie sushi into glass containers, cover, and refrigerate for up to 1 day.

Note:

It’s best to serve it within 24 hours, otherwise, I find that the tortillas will get a bit too soggy.

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